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Recipe: Yellowfin Tuna Tostada

This delicious tuna dish incorporates familiar Asian flavors and spice.

March 30, 2020
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An example of fusion cuisine at its finest, this dish is a take on a Mexican favorite that incorporates familiar Asian flavors and spice, and delicious and tender tuna.

Yellowfin tuna tostada paired with beer
Serve with a saison or similar fruity and spicy pale ale to complement the dish. Bill Doster

Recipe – Yellowfin Tuna Tostada

Miso Aioli

  • 2 Tbsp. miso paste
  • 1 cup mayonnaise

1. Mix both ingredients thoroughly.

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Sriracha Vinaigrette

  • 1 Tbsp. Sriracha sauce
  • 1⁄3 cup soy sauce
  • 1⁄3 cup rice vinegar
  • 1⁄3 cup olive oil
  • 1 tsp. ginger, chopped
  • 2 scallions, chopped

1. Puree all ingredients together.

Diced yellowfin tuna in a mixing bowl
Diced yellowfin tuna is even more tender after marinading in a Sriracha vinaigrette. Bill Doster

Tuna Tostada

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  • 1 lb. yellowfin tuna, diced
  • 16 wonton skins, fried (4 per serving)
  • 1 cup miso aioli
  • 1 cup Sriracha vinaigrette
  • 1 cup radish, sliced
  • Sesame seeds, toasted
  • Salt and pepper, to taste

1. Add salt and pepper to the diced tuna, then mix with most of the Sriracha vinaigrette and let marinate for 10 minutes.

2. Pan-fry the wonton skins, and lay them out on a plate with a paper towel to soak up excess oil.

3. Mix sliced radish with leftover Sriracha vinaigrette and a little miso aioli to make a radish slaw.

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Fried wonton skins with tuna
Fried wonton skins replace traditional Mexican tortillas, adding an Asian flair to the dish. Bill Doster

Dish Assembly

1. Place a 1-ounce scoop of marinated tuna on each wonton, and dress with miso aioli.

2. Top with radish slaw, and sprinkle some toasted sesame seeds to finish.

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3. Garnish with chopped herbs and serve.

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