The Seared Ahi Tuna Tostada with Wasabi Guacamole is a delightful fusion of globe-ranging flavors and textures, a unique marriage of Mexican and Japanese cuisine. This visually stunning dish features perfectly marinated and seared ahi tuna, creamy and spicy wasabi guacamole, and a flavorful garlic soy aioli, all served atop crispy fried corn tortillas. Garnished with chopped green onions, toasted sesame seeds, and pickled ginger, each bite offers a unique combination of freshness, crunch, and umami.

Ahi tuna, known for its firm texture and rich, mild flavor, is the anchor of this dish. The tuna steaks are first marinated in a mixture of soy sauce, minced garlic, freshly squeezed lime juice, and honey. This marinade infuses the tuna with a savory and slightly sweet flavor profile, while the lime juice adds a zesty brightness. After marinating, the tuna is seared briefly on a very hot skillet, just long enough to create a beautiful crust on the outside while keeping the center tender and pink. The seared tuna is then sliced thinly to reveal its vibrant red color and succulent texture.

Adding a unique twist to traditional guacamole, this version incorporates wasabi paste, lending a gentle heat and distinctive flavor that pairs wonderfully with the rich tuna. Ripe avocados are mashed to a smooth consistency and mixed with finely chopped green onion, cilantro, and jalapeno. A squeeze of lime juice ties everything together, enhancing the flavors while also preventing the avocado from browning. This creamy, spicy guacamole is the perfect base for the tostada, contrasting the crispy tortilla and the tender tuna.

The garlic soy aioli is a simple yet impactful addition to the dish. Made by blending mayonnaise with soy sauce, minced garlic, and a touch of lime juice, this aioli offers a tangy and savory component that complements the other flavors on the tostada.

Before assembling the tostada, corn tortillas are fried until golden and crispy. This provides a sturdy base that holds up well to the toppings while adding a satisfying crunch.

The dish is finished with an array of garnishes that enhance its visual appeal and add additional layers of flavor and texture. Chopped green onions add a fresh, mild onion flavor, toasted sesame seeds contribute a nutty crunch, and pickled ginger provides a refreshing counterpoint to the rich and savory elements of the dish.

To assemble, each crispy tortilla is spread with a generous layer of wasabi guacamole, followed by slices of seared ahi tuna. The garlic soy aioli is drizzled artfully over the top, and the tostadas are garnished with green onions, sesame seeds, and pickled ginger. The result is a beautifully plated dish that is as pleasing to the eye as it is to the palate.

The Seared Ahi Tuna Tostada with Wasabi Guacamole is a handheld culinary delight that combines the best Mexican and Japanese flavors. Its balance of spicy, creamy, crunchy, and savory elements makes it a standout dish perfect for a special occasion or a gourmet meal at home.

Seared Ahi Tuna Tostada with Wasabi Guacamole

Recipe by Kyle Taylor

5.0 from 1 vote

Cuisine: FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

The Seared Ahi Tuna Tostada with Wasabi Guacamole is a fusion dish that combines marinated and seared ahi tuna, creamy wasabi guacamole, and garlic soy aioli atop a crispy fried tortilla, garnished with green onions, toasted sesame seeds, and pickled ginger.

Ingredients

For the Seared Ahi Tuna
1 pound ahi tuna steaks
2 tablespoons soy sauce
1 clove of garlic, minced
1 tablespoon lime juice, freshly squeezed
1 tablespoon honey
1 tablespoon sesame oil
to taste, salt and ground black pepper
For the Wasabi Guacamole
3 ripe avocados
1 teaspoon wasabi paste
1/4 cup green onion, finely chopped
1/4 cup cilantro, finely chopped
1 small jalapeno, finely chopped
1 tablespoon lime juice, freshly squeezed
to taste, salt and ground black pepper
For the Garlic Soy Aioli
1/2 cup mayonnaise
2 tablespoons soy sauce
3 cloves of garlic, minced
1 teaspoon lime juice, freshly squeezed
For the Tostadas
6-8 corn tortillas
for frying, vegetable oil
chopped green onion
toasted sesame seeds
pickled ginger

Directions

Marinate the Tuna:
Whisk together the soy sauce, minced garlic, lime juice, and honey. Coat the ahi tuna steaks well with the marinade and refrigerate for at least 30 minutes.
Make the Wasabi Guacamole:
Mash the avocados in a bowl until smooth. Add wasabi paste, green onion, cilantro, jalapeno, and lime juice. Mix well. Season with salt and ground black pepper to taste. Cover and refrigerate until ready for use.
Prepare the Garlic Soy Aioli:
Combine the mayonnaise, soy sauce, minced garlic, and lime juice in a small bowl. Mix until well combined. Cover and refrigerate until ready for use.
Sear the Ahi Tuna:
Remove the tuna from the marinade and pat it dry. Season well with salt and ground black pepper. Heat the sesame oil in a skillet over medium-high heat. Sear the tuna steaks for 1-2 minutes on each side. Remove from heat and rest for a few minutes. Slice thinly after resting.
Make the Tostadas:
Heat a 1/4″ layer of vegetable oil in a large skillet over medium-high heat. Fry each corn tortilla until crispy and golden, about 1 minute per side. Drain on paper towels.
Assemble the Tostadas:
Spread a generous layer of wasabi guacamole on each fried tostada shell. Arrange slices of seared ahi tuna on top. Drizzle with garlic soy aioli. Garnish with chopped green onion, toasted sesame seeds, and pickled ginger.

Notes

Toasting the Sesame Seeds: To toast sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and cook, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes.
Pickling the Ginger: To pickle ginger, peel and thinly slice fresh ginger root. Place the slices in a bowl and cover with a combination of rice vinegar, sugar, and salt. Let sit for at least 30 minutes before using. The pickled ginger can be stored in the refrigerator for up to a week.