Appetizers / February 25, 2025

quick and easy sesame ahi tuna tostadas

Name: quick and easy sesame ahi tuna tostadas
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 8 yellow corn tortillas; 1 lb sushi-grade ahi tuna, sliced into cubes; 1/4 cup soy sauce; 1 tbsp toasted sesame oil; 1 tbsp lime juice; 1 tbsp fresh ginger, minced; 1 tbsp sesame seeds; 1/4 cup green onions, sliced; 1-2 avocados, sliced

We’ve finally got a seafood dish that isn’t shrimp or salmon!

In real life, the aforementioned are my most consumed seafood products – they’re relatively inexpensive and accessible. In fact, today I bought extra large shrimp on BOGO at Publix, a rarity, and a deal I couldn’t pass up. Score.

I was feeling a bit feisty this week so I dropped by Whole Foods and picked up a lump of yellowfin tuna. Shit, man, that filet ain’t cheap – it was $28 a pound! So I won’t mislead you by saying this is a thrifty weekly mainstay, but fresh tuna is a treat and I think you deserve a treat this week.

These Sesame Ahi Tuna Tostadas really are quick and easy, less than 20 minutes and the only oven use required is toasting the shells. Or, you can shortcut and buy premade tostada shells. Both are acceptable routes and certainly qualify as a weeknight meal that can be repurposed, if you have leftover tuna, into a poke bowl of sorts.

That’s my kinda cooking lately: unfussy, fast, and multifunctional.

To-Na or Not To-Na

Seriously, this is going to be the quickest writeup in history. With an obligatory note that my light was SO BAD this day due to an afternoon of constant rain. Especially proud when a recipe looks nice even with those gnarly conditions.

First, the tuna. Buy fresh sushi-grade ahi tuna, which is, as mentioned, costly. It’s a top-notch fish in high demand due to its efficacy in sushi, so the per-pound dollar amount ain’t cute. When you buy ahi, though, you can rest assured it’s very good quality. The red hue varies from filet to filet, some are more vibrant than others, but most will at least boast a rich maroon hue and a fatty-rippled profile.

Slice the ahi into cubes and toss with your marinade. Soy sauce, toasted sesame oil, lime juice, fresh ginger, sesame seeds, and green onions. Let it sit while you prep the tostada shells.

The shells can be bought, as I said, or you can do as I do and make them homemade. Stupidest simple process. Buy some yellow corn tortillas – which will last you awhile for random taco excursions or fresh tortilla chips. Lightly spray both sides of your tortillas with oil and plop onto a large baking sheet. Bake 7-8 minutes at 425 degrees.

Boom! Crispy shells.

Now, all you gotta do is assemble your stacks. Start with lots of fresh avocado slices, then a good heap of marinated tuna. Finish with more green onions, sesame seeds, and a drizzle extra of the sauce. If you’re so inclined, make a batch of spicy mayo for drizzling. I wasn’t in the mood so I omitted this step, but if I had some lying around, you bet my tostadas would be smothered.

Leftover tuna will keep a couple days, but isn’t the most hearty in the fridge. I’d use it up in additional tostadas, rice bowls, or as a snack with crackers. Toast up more shells as needed. Or just spoon that shit up, who cares. No rules on rainy Mondays.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Tostada for you, tostada for me:

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