Tuna Tostadas with Fire‑Roasted Tomatillo Salsa
Crispy corn tostadas topped with sushi‑grade tuna dressed in ponzu and avocado, layered with a smoky fire‑roasted tomatillo‑jalapeño salsa and crunchy shallots. The bright lime, fresh coriander and sesame seeds add a refreshing finish perfect for a light dinner.
Maker: Notorious Foodie
From: Instagram(view original)
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Ingredients
- 8 4/5 oz sushi grade tuna
- a few tomatillos
- a few jalapeños
- a few spring onion
- a few white onion
- a few cloves garlic
- to taste olive oil
- 2 avocado
- 1 lime
- to taste sea salt
- to taste black pepper
- a handful coriander
- a few shallots
- 4 corn tortillas
- a splash ponzu
- to taste chives
- to taste lime zest
- a handful black sesame seeds
- a handful white sesame seeds
Instructions
- 1Cube the 250 g of sushi‑grade tuna, place it in a bowl, cover, and refrigerate until ready to assemble.
- 2Preheat a grill or broiler to high heat. Roast the tomatillos, jalapeños, spring onion, white onion, and garlic on the grill, turning occasionally, until the skins are charred and the vegetables are softened, about 8–10 minutes.
- 3Transfer the roasted vegetables to a blender. Add the sliced avocado, lime juice, a drizzle of olive oil, sea salt, black pepper, and the chopped coriander. Blend until smooth, taste, and adjust seasoning as needed.
- 4Thinly slice the shallots. Heat a small amount of oil in a skillet over medium‑high heat and fry the shallots until golden and crisp, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and season with a pinch of salt.
- 5Heat oil in a deep pan to 325°F (325°F). Fry each corn tortilla for 30–45 seconds per side until crisp and lightly golden. Drain on paper towels and lightly season with salt.
- 6In a mixing bowl, toss the chilled tuna cubes with a splash of ponzu, a drizzle of olive oil, the chopped chives, and lime zest. Mix gently until the tuna is evenly coated.
- 7To assemble each tostada, spread a generous spoonful of the tomatillo‑avocado salsa on a fried tortilla, add both roasted and raw pieces of spring onion, place a heap of the dressed tuna on top, sprinkle with black and white sesame seeds, scatter the crispy shallots, and finish with additional sliced spring onion if desired.
- 8Finish each tostada with a squeeze of fresh lime juice, serve immediately, and enjoy while the tortillas are still crisp.
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Frequently asked questions
- How long does it take to make Tuna Tostadas with Fire‑Roasted Tomatillo Salsa?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Tuna Tostadas with Fire‑Roasted Tomatillo Salsa recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tuna Tostadas with Fire‑Roasted Tomatillo Salsa recipe come from?
- It was shared by Notorious Foodie on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.