Seared Tuna Tostada: The answer to an Ordinary Taco Tuesday

Dear Supermarket tuna: I do not trust you. You look delicious, but are you really poison? How long have you been sitting on ice and under plastic? I wonder if you will stink up my home and leave me full of regret. You look delicious, but looks can be deceiving.

And this is why my seared tuna tostada is seared and not raw. Not that I have ever been sickened by tuna from the grocery store, but I am super skeptical. So, if you are brave, braver than I could even hope to be, take your ahi tuna and chop it up and throw it right in the mix.

But, if you are like me, give this tuna a quick sear and then chop it up and it add to the delicious mix of avocado, mango, lime juice and more. Either way, this seared tuna tostada recipe is sure to be delicious and a little adventure from your regularly scheduled taco Tuesday. While it is just as easy as my fajitas, it takes the fanciness to the next level, but still only uses one pan and one mixing bowl. So simple yet so delicious!

This recipe makes about 10 seared tuna tostadas, so it should serve about 4 people. You could also make these as an appetizer or even put the ingredients on top of a round tortilla chip as a small bite. It would make the perfect amuse-bouche for a dinner party!

Suggested Cocktail Pairing:

Try this with my spicy margarita!

Ingredients:

1 lb of fresh tuna, ahi preferred

10 corn tortillas

2 avocados, diced

2 mangos, diced

Juice of 2 limes

1 jalapeno, minced

1/2 red onion diced

1 red pepper, diced

1 tsp of each – soy sauce, rice vinegar, and sesame oil

1/4 cup of cilantro

Scallions and sesame seeds for the pretty

Instructions:

1. In a large mixing bowl, combine the avocados, mangos, lime juice, jalapeno, red onion, red pepper, soy sauce, rice vinegar, sesame oil, and cilantro, stir to combine.
2. Preheat your oven to 350 degrees. Meanwhile, preheat a skillet over medium high heat and add about 2 tablespoons of olive oil.
3. Dry your tuna and salt and pepper each side. Sear for about 2-3 minutes each side or to desired doneness. I recommend a rare tuna for this recipe. Remove your tuna from the heat.
4. Bake your corn tortillas for 5 -10 minutes or until they are nearly as crunchy as a chip.
5. Cut your tuna into bite size pieces and add to the mixing bowl with avocado, mango, etc. Stir to combine.
6. To serve, spoon the mixture on top of the crunchy corn tortilla. Top with scallions and sesame seeds.

If you like this recipe, be sure to check out my tuna nachos!