Ahi Tuna Poke Tostadas

As easy as cutting an onion.

Hey gang!

I feel like a lot of people don’t think of dishes like Tuna Poke as something they can make at home because it seems too difficult or expensive, but it’s actually very easy to put together.

All you have to do is dice your tuna up, toss it with a dressing, and load it onto a tostada with whatever toppings you want. Sometimes I even just chuck the tuna in a bowl and use tortilla chips to eat it like a dip when I’m feeling like a savage or extra lazy.

Below you’ll find the full written recipe for everything I used in the video to make my tuna tostadas along with the macros but just think of this as a guide. Feel free to simplify it or throw whatever toppings you like on them instead.

I hope you enjoy!

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Ahi Tuna Poke Tostadas
Servings: 6 Large Tostadas

Ingredients
1/2 lb sushi-grade tuna, diced (250g)
6 tostadas (see recipe at bottom of post if making your own)
3 tbsp soy sauce or gluten-free tamari (45ml)
1 tsp water (5ml)
1 tsp sesame oil (5ml)
Zest from 1 lime, juice from 1/2 of lime
Zest from 1/2 orange
Guacamole or 1 large mashed avocado
1 serrano pepper, sliced then briefly soaked in water to cut down on the heat
4 scallions, sliced greens only
Sesame Seeds to taste

Instructions:
Dice your Tuna into small cubes as shown in the video above. You want to go for lots of small cubes instead of a few large cubes, so if you’ve got a thick piece of Tuna slice it in half lengthwise first before chunking it up.

Combine soy sauce, water, sesame oil, lime zest & juice, and orange zest in a bowl. Stir to combine, then taste for acidity and adjust with additional lime juice as needed.

Add your dressing to the tuna, and toss to combine.

Spread guacamole or mashed avocado onto your tostadas, scoop on some tuna, and top with serrano pepper, scallion greens, and sesame seeds.

Tostadas Recipe
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. You can test the oil’s readiness by dropping in a small piece of tortilla; if it sizzles, it’s ready.

Carefully add the corn tortillas one at a time, frying them until they are crispy and golden brown, about 1-2 minutes per side. Be sure not to overcrowd the pan; you may need to do this in batches.

Use tongs to remove the tortillas from the oil and place them on a paper towel-lined plate to drain any excess oil. Lightly sprinkle with salt while they’re still hot.

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Macros