Name: Ahi-Chile Tostadas
Total time: 30 min
Ingredients: 2 cups vegetable oil for frying; 4 (6-inch) corn tortillas; ½ teaspoon kosher salt , divided; 1 pound trimmed sushi-grade ahi or bluefin tuna , cut into ¾-inch pieces; ¾ cup ½-inch fresh pineapple pieces; 3 ounces English cucumber , peeled, halved lengthwise, and sliced thin (½ cup); ½ cup thinly sliced red onion; ¼ cup extra-virgin olive oil; ½–1 serrano chile , seeded, sliced into thin rounds; 1 tablespoon flake sea salt; 1 teaspoon pepper; ½ teaspoon Jugo Seasoning Sauce; 3 tablespoons plus 2 teaspoons lime juice (2 limes); 8 thin slices avocado

Ahi-Chile Tostadas

By Bryan Roof

Published on May 2, 2023

Time

30 minutes

Yield

Serves 4

Ingredients

Tostadas

2 cups vegetable oil for frying4 (6-inch) corn tortillas ½ teaspoon kosher salt, divided

Ahi-Chile

1 pound trimmed sushi-grade ahi or bluefin tuna, cut into ¾-inch pieces¾ cup ½-inch fresh pineapple pieces3 ounces English cucumber, peeled, halved lengthwise, and sliced thin (½ cup)½ cup thinly sliced red onion ¼ cup extra-virgin olive oil ½–1 serrano chile, seeded, sliced into thin rounds1 tablespoon flake sea salt 1 teaspoon pepper ½ teaspoon Jugo Seasoning Sauce 3 tablespoons plus 2 teaspoons lime juice (2 limes)8 thin slices avocado

Before You Begin

You will need 1 full pound of trimmed tuna for this recipe. If the fish you're purchasing has any sinewy belly or bloodline attached, consider buying a little extra to account for trimming away and discarding those parts. The coarse flake sea salt in the ahi-chile is intended to add texture in addition to salinity. If substituting Diamond Crystal Kosher Salt, lower the amount to 2 teaspoons; if substituting Morton Kosher Salt, reduce the amount to 1½ teaspoons; if using table salt, reduce the amount to 1 teaspoon. If you like spice, don’t seed the serrano. Jugo Seasoning Sauce is a variety of Maggi seasoning that is darker and more concentrated than others. If you can’t find it, Maggi or Knorr brands of liquid seasoning can be substituted. Do not add the lime juice to the tuna until just before serving because it will immediately begin cooking the fish.

Instructions

for the tostadas

Line baking sheet with triple layer of paper towels. Heat oil in medium saucepan over medium-high heat to 350 degrees.

Place 1 tortilla in hot oil and press flat with potato masher or tongs for 60 seconds. Flip tortilla and fry, without pressing, until stiff and very lightly browned, about 30 seconds. Transfer tostada to prepared sheet and sprinkle with ⅛ teaspoon kosher salt. Repeat with remaining tortillas and kosher salt. Let tostadas cool completely, about 10 minutes. (Tostadas can be stored in zipper-lock bag for up to 2 days.)

for the ahi-chile

Combine tuna, pineapple, cucumber, onion, oil, serrano, sea salt, pepper, and Jugo in medium bowl.

To serve, place 1 tostada on each of 4 individual serving plates. Stir lime juice into tuna mixture until fully incorporated. Divide ahi-chile evenly among tostadas, then top each with 2 avocado slices. Serve immediately.