Curated by Chef Christina Machamer, this Ahi Tuna Tostada recipe is the perfect appetizer to transition from summer to fall. The soft, yet delicately rich tuna placed upon a crisp corn tortilla chip is only enhanced by the savory dollop of fresh avocado . Frank Family Carneros Chardonnay is the perfect wine to pair with this rich yet delicate dish. Its crisp citrus-led nose, and flavors of toasted oak and baked apple compliment this end-of-summer dish outstandingly well.
1 pound Sushi grade ahi tuna
4 teaspoons Soy sauce
1 tablespoon Finely chopped shallot
3 each Green onion, thinly sliced
2 tablespoons Toasted sesame oil
1 teaspoon Seasoned rice wine vinegar
1/2 teaspoon Sambol Olek (chili garlic paste)
1 tablespoon Sesame seeds
1/2 teaspoon Kosher salt
Slice cold tuna into 1/2 – 3/4″ cubes.Combine soy sauce, shallot, green onion, sesame oil, rice wine vinegar, and chili paste and whisk well.Add tuna, sesame seeds, and salt. Gently mix to combine.Allow to marinate for up to one hour then serve atop a crispy corn tortilla.