Bluefin Tostadas

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These bluefin tuna tostadas take their inspiration from Contramar’s tostada de atún in Mexico City. Our version brings together thinly pressed bluefin, chiltepín-ponzu, and sriracha mayo on a crisp corn tostada, with cucumber, sliced avocado, and lime-marinated red onion. We used Japanese bluefin chūtoro for this preparation, giving the tostadas a rich, buttery center.

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The crispy leek clusters add another layer of crunch, while toasted black and white sesame seeds finish each tostada. Garlic, crushed chile, and a little agave season the ponzu mixture, which is brushed onto the tuna during assembly. With creamy avocado underneath and crisp leeks on top, each bite brings together contrasting textures with the tuna at the center.

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DIRECTIONS

STEP 1: PREP

• Toss red onion with lime juice and set aside. Slice leeks into very fine lengthwise strips, about 2-3 inches long.

STEP 2: MIX

• Mix mayo and sriracha; refrigerate. Separately whisk ponzu, oil, garlic, onion powder, chiles, and agave.

STEP 3: LEEKS

• Heat oil to 350°F. Stir flour, cornstarch, water, salt, and pepper into a thin batter. Lightly coat leeks and fry in small, loose clusters until golden and crisp. Drain on a paper towel.

STEP 4: PRESS

• Slice cold tuna across the grain into roughly 2-inch pieces. Place between parchment sheets and gently flatten with a tortilla press or rolling pin until thin but intact. Keep refrigerated until assembly.

STEP 5: BUILD

• Spread tostadas thinly with sriracha mayo and add cucumber, sliced avocado, and bluefin. Lightly brush ponzu mixture onto tuna. Top with marinated red onion, crispy leeks, and toasted sesame.

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INGREDIENTS

Makes 8 servings

TOSTADAS

• 8 corn tortillas, fried

• 1 lb bluefin tuna, or the best ahi you can find

• 2 baby Persian cucumbers, chopped

• 1 tsp toasted white and black sesame seeds

• 2 ripe avocados, thinly sliced

CRISPY LEEKS

• 1 medium leek (white part)

• 1/4 C all-purpose flour

• 2 TBSP cornstarch

• 1/3 C cold water, plus more as needed

• 1/8 tsp fine salt

• 1/8 tsp black pepper

• Neutral oil, for frying

SRIRACHA MAYO

• 3 TBSP sriracha

• 3 TBSP mayonnaise

CHILTEPÍN-PONZU

• 1/4 C ponzu

• 2 tsp neutral oil

• 1 small garlic clove, finely grated

• 1/8 tsp onion powder

• 5 dried chiltepín chiles (or pequín), finely crushed

• 1/2 tsp agave

LIME RED ONION

• 1/2 red onion, thinly sliced

• Juice of 1/2 lime

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