Tasty Spicy Tuna Tostadas with Avocado and Crispy Shallots

Recently, I had the chance to explore Mexico City for the first time. It’s been on my bucket list for ages, and I was eager to immerse myself in its vibrant culture and, most importantly, the food.

This city has rightfully earned its reputation as a top food destination, and our quick 48-hour visit was filled with memorable meals. Our stop at Contramar was a highlight. The ambiance feels warm and festive, like a gathering at a close friend's home. Chef Gabriela Cámara serves seafood dishes that truly exceed expectations.

We couldn’t resist trying the renowned grilled red and green snapper (and yes, it was exceptional), but the raw tuna tostadas stole the show. They were so delicious that we decided to recreate them at home.

Spicy Tuna Tostadas with Avocado and Crispy Shallots

I must admit, the mezcal paloma may have blurred some details, but this is my loose yet tasty take on the tostadas we enjoyed at Contramar. We’ve been making these regularly, and they’re bound to be our go-to summer lunch, ideally served poolside with a mezcal paloma in hand.

A fantastic perk of this dish is the ability to prep components ahead of time. This way, when it’s mealtime, you can arrange the tostadas and toppings for everyone to customize their own. Scroll down for tips on crafting these tuna tostadas. And if you’re hesitant about serving raw fish at home, I’ve got your back.

Ingredients for Tuna Tostadas

Sushi-Grade Tuna

The main attraction here is sushi-grade tuna, chosen for its quality and freshness. Its bright color and buttery texture make it ideal for serving raw.

Soy-Sesame Marinade

This marinade combines soy sauce, a hint of sugar, sesame oil, and sesame seeds, enhanced by finely chopped green onions. It’s a savory and sweet mix that infuses the tuna with rich flavor.

Tostada Chips or Sieté Cassava Tortillas

Choose your favorite crispy corn tostadas or, for a gluten-free option, bake Siete tortillas until crispy.

Chipotle Aioli

This creamy sauce is simply mayonnaise mixed with chipotle powder, lime juice, and a pinch of salt and pepper. It adds a smoky and zesty kick that perfectly complements the tuna.

Avocado

Chopped avocado contributes a rich, creamy texture that balances the dish.

Toppings: Cilantro and Crispy Shallots

Finish with fresh cilantro and crispy shallots for an extra crunch and visual appeal.

Buying and Preparing Raw Seafood at Home

If you usually leave raw seafood to the sushi experts, you’re not alone. I used to be worried about making raw fish dishes at home, fearing food safety issues. With some research, I discovered that it’s quite manageable.

When selecting sushi-grade tuna, go to a trusted fishmonger. I often buy mine from Whole Foods or Central Market. This allows me to ask the fishmonger about its handling and storage for raw consumption. Ensure the fish has been properly frozen to eliminate any parasites, making it safe to eat raw. Just ask if they have “sushi grade tuna.” If they say yes, you’re in the clear to thaw and enjoy it without needing to cook.

Tips for Perfect Tuna Tostadas

Marinate Your Tuna

Let the tuna soak in the soy-sesame marinade for at least 30 minutes to absorb all those wonderful flavors.

Make Crispy Shallots

Crispy shallots add a gourmet touch that’s easy to achieve at home. Simply thinly slice shallots (a mandoline works great), fry them quickly, and drain the excess oil. You’ll end up with delicious crispy bits that enhance the tostadas.

Assemble with Care

The charm of this dish lies in its blend of flavors and textures, so be mindful of how you layer the toppings. Spread a bit of aioli on the tostada, followed by marinated tuna and avocado (chop into uniform pieces for a beautiful look). Top with crispy shallots and fresh cilantro leaves. Remember, we eat with our eyes first!

Description

With vibrant Mexican flavors and a presentation fit for a restaurant, these tuna tostadas will impress at any gathering.

Ingredients

• 8 ounces sushi-grade tuna, chopped into 1” pieces
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds (toasted if desired)
• 2 green onions, thinly sliced
• 4 tostada chips or 4 Sieté grain-free tortillas
• 1/4 cup mayonnaise
• 1 teaspoon chipotle powder (adjust to taste)
• juice of 1 lime
• kosher salt, to taste
• 1 shallot, thinly sliced
• olive oil or avocado oil, for frying
• 1 avocado, chopped into 1” pieces
• fresh cilantro leaves for garnish

Instructions

1. Marinate the tuna: In a small saucepan, combine soy sauce and sugar. Heat until just simmering, whisking until sugar dissolves. Remove from heat and cool. Add sesame oil, seeds, and green onions, whisking to combine. Once at room temperature, toss in the tuna, cover, and refrigerate for at least 30 minutes.
2. Prepare the chipotle aioli: In a small bowl, mix mayonnaise, chipotle powder, lime juice, and a pinch of salt.
3. Fry the shallots: In a small pan, heat about ¼” of oil over medium-high heat. Add sliced shallots and fry until golden brown. Transfer to paper towels to drain.
4. If using grain-free tortillas, place them on a baking sheet and bake at 400°F for around 8 minutes until crispy.
5. To serve, spread aioli on each tostada base. Top with marinated tuna, evenly distribute avocado pieces, and garnish with crispy shallots and cilantro. Enjoy!