Seared Tuna Tostadas are made with fresh seared yellowfin tuna, crispy corn tortillas, guacamole, lettuce, and chipotle crema. Tuna Tostadas are a quick and easy dinner or lunch option.
Did you like Monday’s sneak peak behind the Bites of Bri curtain? I hope so! If you haven’t read that post yet, check it out and then hop over and check out the next three bloggers I nominated. They’re so fabulous, each in their own way!
I know that I haven’t gotten around to a vacation recap yet. I’m sorry about that. I plan on doing it soon…no really, I think I’ll aim to incorporate it next week.
This was our third year visiting the east end of Long Island so I commented to my husband that the third time means you’re really locking in the traditions 🙂 Old habits die hard, especially when you’re on vacation and restaurants have proven themselves.
We don’t stay in Sag Harbor, but we always go for dinner. We like to go to The Beacon for dinner because the food is good and you can see great sunsets! I’ve gotten the tuna tostada on every single visit, so it was about time I figured out a way to make it happen at home. I think Ben is happy that I figured it out, not only because he ate three of these bad boys in quick succession but because it means I’ll shut up about The Beacon and ohmygosh, I hope they have the special (they always have the tuna tostada special, or at least they have for our past three visits). This tuna tostada…majorly yum.
The original inspiration!
Without further adieu…The Tuna Tostada. These make a perfect appetizer, lunch or dinner option. For dinner, I recommend serving two a person, or maybe using larger tortillas.
I made the tostadas by frying the corn tortillas to get them super crispy. You could also spray the tortillas with olive oil spray and then broil them until crispy. It’s up to you, but if you’re making them to feed a crowd or even if you just want to avoid the mess, go for the broiling method. Authentic tostadas=frying.
Make the fixings first, so you can assemble quickly once the tortillas are fried and the tuna is seared.
To make the guacamole, combine two avocadoes in a small bowl. Mash with a fork. Add a ½ tsp salt and 1 tbsp chopped cilantro.
To make the chipotle crema, combine sour cream and chipotle in adobo (chopped) in a bowl. Stir until combined. I used a food processor, but you really don’t need to unless you want to avoid chopping the chipotles.
Shred the lettuce. Chop the cilantro.
Start by adding an 1/8” of canola oil to a skillet. Heat the oil for a minute or two before testing it with the edge of a tortilla. Once the tortilla sizzles, you know it’s time to add the whole tortilla. Cook for 1-2 minutes until bubbled and puffy. Use a spatula or tongs to carefully flip the tortilla and brown the other side. Once cooked, remove the tortilla to a paper towel lined plate. Pat dry and set aside. Fry the remaining tortillas.
To sear the tuna, add 1 tbsp olive oil to a nonstick pan. Season the tuna with a sprinkle of salt and pepper. Once the pan is hot, add the tuna. Sear for 1-2 minutes per side, or until cooked to your liking. Slice thinly.
To plate, add the crispy tortillas to a small plate. Top with a large scoop of guacamole. Top with shredded lettuce and a sprinkle of cilantro. Add the seared tuna and a drizzle of both chipotle crema and sriracha. Serve with a wedge of lime.
One permanent vacation coming right up.
Tuna Tostadas are made with fresh seared yellowfin tuna, crispy corn tortillas, guacamole, lettuce, and chipotle crema. Tuna Tostadas are a quick and easy dinner or lunch option.
- 2 avocados
- 1 tbsp chopped cilantro plus more for topping
- ½ tsp salt
- ¼ head iceberg lettuce, shredded
- ¾ lb yellowfin tuna (or one large tuna steak)
- for the crema:
- 1 cup sour cream (light)
- 1 tbsp chipotle in adobo
- 4 corn tortillas
- To make the guacamole, combine two avocados in a small bowl. Mash with a fork. Add a ½ tsp salt and 1 tbsp chopped cilantro.
- Shred the lettuce. Chop the cilantro.
- To plate, add the crispy tortillas to a small plate. Top with a large scoop of guacamole. Top with shredded lettuce and a sprinkle of cilantro. Add the seared tuna and a drizzle of both chipotle crema and sriracha.
- Serve with a wedge of lime.
You can broil the tortillas if you don't want to fry them. Simply spray them with olive oil spray before broiling.