Spicy Ahi Poke Tostadas Recipe

1
15 mins
45 mins

Ingredients

1/2 pound sushi grade ahi tuna, salmon, or hamachi
3 tablespoons low-sodium soy sauce
1/2 to 1 whole jalapeño chile trimmed, seeded, and minced
2 teaspoons toasted sesame oil
1/4 sweet onion thinly sliced
4 scallions (aka green onions) thinly sliced
1 small Napa cabbage
1 tablespoon rice wine vinegar
2 teaspoons agave nectar, brown rice syrup, or honey
3 tablespoons roughly chopped fresh cilantro leaves
4 corn tortillas
1 tablespoon canola, grapeseed, or peanut oil
1/2 firm-ripe avocado
toasted sesame seeds for garnish (optional)
Kewpie mayonnaise for garnish (optional)

Preparation

Step 1

For the poke:
To cut the ahi, use a very sharp knife and cut it against the grain into 1/2-inch pieces. (If you are having a hard time slicing the fish, you can freeze it for just a few minutes to help firm it up and make it easier to cut. If you’re eating the poke on its own, go ahead and cut the fish into bigger (3/4 or 1-inch) pieces.)

Combine ahi with the soy, chile, sesame oil, and sweet onion. Cover and refrigerate in the coldest part of the fridge or nest in the refrigerator in a bowl of ice water for at least 30 minutes and up to 3 hours to thoroughly chill. Stir in the scallions just before using.

Meanwhile, make the slaw and tostadas.

Tip -Make sure to get ahi-grade, responsibly caught fish. Poke is best the day it is made and should be consumed within 2 days.

For the slaw:
Halve the cabbage and notch out the core of the cabbage. Place the cabbage flat-side down on a board and slice crosswise into thin shreds (you want about 3 cups total). Mix with the rice wine vinegar, honey, and cilantro and set aside at least 5 minutes before using.

Tip-Slaw can be made up to 1 day ahead but know that it will get more wilted with time.

For the tostadas:
Heat oven to 500°F and arrange a rack in the middle. Brush both sides of tortillas with the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 minutes. Cool slightly before serving.

Tip -Tostadas can be made up to 2 days ahead. Cover at store at room temperature until ready to use.

To serve, layer the tostada with a quarter of the slaw, top with a quarter of the poke, a few slices of avocado, and a sprinkling of sesame seeds. As desired, drizzle with some mayonnaise and serve