- Products
-
-
Foodservice Products
From trusted soy sauces to ready-to-use menu builders, our products help you save time, maintain consistency, and deliver bold flavor across every service.
-
-
- Recipes
-
-
Recipes for Foodservice
Kikkoman Food Service creates recipes and videos you can share with your food service professionals and colleagues. Try our favorites like kung pao chicken, noodles, stir fry and more.
-
-
- Inspiration
-
-
Hungry for New Ideas?
Get inspired with these downloadable foodservice resources.
-
-
- About
- Get in Touch
Thai Chili Tuna Tostada
Serves
4 oz.
About
Source: Ian Ramirez, on behalf of Kikkoman Sales USA. as presented at the 2024 Worlds of Flavor® International Conference & Festival. Published with permission of the author. All rights reserved.Ingredients
Marinade
2 cups Kikkoman® Thai Chili Sauce
2 tbsp Kikkoman® Lime Ponzu
3 tbsp Kikkoman® Sesame Oil
1 tbsp Gochujang
1 tbsp Chipotle in adobo
2 tbsp Brown Sugar
2 tbsp Kikkoman® Soy Sauce
1 tbsp Ginger-grated
1 tbsp Tamarind
Avocado Mash
1 ea. Avocado
As needed Cumin, ground, pinch
As needed Jalapeno, chopped
As needed Cilantro, chopped
As needed Lime Juice
As needed Salt
Tuna
1 tbsp (plus more as needed) Furikake
1 tbsp (plus more as needed0 Finger limes
1 tbsp Green onions, sliced thin- not on a bias
6 oz Ahi Tuna
1 ea. Chile, Fresno, slided thin- not on a bias.
1/2 cup Avocado Mash (recipe above)
2 ea. Tostada, fried, divided
0.25 ea. Avocado, in 1/2″ pieces
6 ea. Thai basil, small leaves
Directions
Method
- For the marinade: Combine all ingredients. Mix well.
- For the Avocado Mash: Combine all ingredients and adjust seasonings as desired.
- For the Tuna: Cut the tuna into small .5 inch cubes. Toss in Marinade with furikake, finger limes, and green onions.
- To assemble: Start by spreading, the Avo Mash evenly, about 8 mm thick onto the tostada, place on plate. Next, take the second tostada and place in on top of the Avo mash. Place the tuna mixture on top and evenly spread in a thick layer covering the entire tostada.
- Garnish with avocado chunks, furikake, Thai basil and finger limes














