I first encountered Ahi Tuna Poke Tostadas at an all-inclusive resort in Mexico. To say we had our fill may be an understatement while sitting poolside with some mezcal margaritas. I couldn't get home fast enough to try to recreate this tasty treat. It has seen many iterations over the past few years, including topping it with some Chic-fil-a Polynesian sauce (which I would encourage). However, below is one of my favorite iterations.
Jump to:
Ingredients
The absolute key to this Ahi Tuna Poke Tostada recipe is a good sushi grade tuna block. This can be found at most specialty grocery stores. I usually buy my sushi grade tuna from Central Market here in Texas but I know Whole Foods does have sushi grade tuna available at the butcher station. Just a heads up it's usually frozen so don't be surprised.
- Sushi grade tuna
- Corn tortillas
- Avocado
- Sesame oil
- Soy sauce
- Mango
- Red Onions
- Thai chilies
- Furikake
- Sriracha Mayo
See recipe card for quantities.
Instructions
- Step 1: Spray with avocado oil & bake the tortillas to crispy (450 degrees for 12 minutes)
- Step 2: Combine diced tuna, onions, soy sauce, and sesame oil into a poke
- Step 3: Assemble and garnish your tostadas
Substitutions
- Fish - this recipe would 100% work with any other sushi grade fish such as salmon or yellowtail
- Fruit - you can also sub the mango for pineapple or mandarin oranges
Alternative Toppings
Other toppings to consider include
- Sriracha
- Chic-fil-a Polynesian Sauce
- Eel sauce
- Lime juice
- Crispy fried onions
- Shelled edamame
Storage
You can keep leftover poke mix in the fridge after thawing for a maximum of about 2 days since it is raw. You can use on tostadas or put it over some white rice for a traditional poke bowl.
Top Tip
While some would dice or slice the avocado for this recipe, I prefer to mash it and use it as a bit of a glue for the tostada toppings to stay in place to improve edibility.
Ahi Tuna Poke Tostadas
Equipment
- 1 Cookie Pan
Ingredients
- ¾ lb. sushi grade tuna diced
- 2 avocados mashed
- ¼ red onion finely chopped
- 1 mango diced
- 1 Tbsp. reduced sodium soy sauce
- 2 Tbsp. sesame oil
- 6 corn tortillas
- Canned spray avocado oil
Garnishes
- 2 Thai chili peppers or serrano peppers finely chopped
- Sriracha mayo
- furikake seasoning
Instructions
- Preheat over to 450 degrees. Spray cookie sheet liberally with avocado oil. Place 6 tortillas on cookie sheet and spray the tops of the tortillas with avocado oil. Put in oven for 12 minutes flipping midway through. Tortillas should be golden/brown and crispy.
- Chop the onions, dice the tuna, and mix together with the soy sauce and sesame oil
- Assemble the tostadas. Start by spreading the mashed avocado on the tostada shells, then add the poke mix, top with the diced mango and thai chilies. Then sprinkle with fukikake, and add your desired amount of sriracha mayo. Enjoy!
Evan Bellingar says
Yum!
Matt says
Hope you enjoy with one of your Bellingar Vineyard Chardonnays!