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.
Ingredients
| 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 |
Method
- 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.
