Recipe: Yellowfin Tuna Tostada

This delicious tuna dish incorporates familiar Asian flavors and spice.

March 30, 2020

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.


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

  • 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.

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.


3. Garnish with chopped herbs and serve.


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