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Tuna Poke Tostada
Serves
8
Total Time
1 hour, 20 minutes
Prep Time
40 minutes
Marinate Time
30 minutes
Cook Time
10 minutes
Ingredients
Poke Sauce:
2 cups Kikkoman® Gluten-Free Thai Style Chili Sauce
2 cups Kikkoman® No Preservatives Added Non-GMO Toasted Sesame Oil
2 cups Kikkoman Kotteri Mirin®
1¼ cups Kikkoman® Hoisin Sauce
1 cup Kikkoman® Soy Sauce
⅔ cup white sesame seeds
½ cup grated ginger
½ cup honey
½ cup chopped scallion
Black Sesame Furikake:
¼ cup black sesame seeds
¼ cup vegetable oil
¼ cup bonito flakes
2 teaspoons sugar
2 teaspoons Korean chili flakes
2 teaspoons nori powder
½ teaspoon kosher salt
Avocado Puree:
2 large avocados
¼ cup extra virgin olive oil
¼ cup water
2 tablespoon lime juice
1½ tablespoons honey
½ teaspoon citric acid or lime juice
1 teaspoon Maldon Sea salt
1 teaspoon minced habanero pepper
Tostadas:
1 pound fresh sushi grade tuna, cleaned and diced
6 ounces wakame seaweed, chopped
2 ounces sliced scallions
8 tostada shells
Garnishes:
¼ medium red onion, thinly sliced
Cilantro leaves
Lime zest
Lime wedges
Directions
- To prepare the tuna poke sauce, combine all ingredients in a large bowl; set aside.
- To prepare the furikake, toast sesame seeds in a skillet over medium heat until fragrant, being careful not to burn; set aside and let cool. Place oil in a small skillet and fry the bonito flakes for 1 minute or until light golden brown. Remove with a slotted spoon. Let dry and cool on paper towels. Place in a small mixing bowl with sesame seeds and stir in remaining ingredients. (Keep dry and use as a seasoning on top of other dishes.)
- In a medium bowl, stir together tuna and 1 cup Poke Sauce. Cover and refrigerate for at least 30 minutes to marinate*. Stir in scallions and wakame.
- To prepare the avocado puree, clean avocados making sure to remove any brown spots. Place in a blender or food processor with all remaining ingredients except habanero pepper and blend until smooth. Remove from blender and stir in habanero.
- To assemble the tostadas, spread each tostada shell with a thin layer of avocado puree (about 2 to 3 tablespoons). Place marinated tuna mixture on top of the avocado puree and sprinkle generously with Black Sesame Furikake. Garnish with sliced red onion, scallions, lime zest and cilantro. Finish with a squeeze of lime.
*May marinate overnight in the refrigerator.
Recipe created in partnership with Chef Ray Hayashi & Chef Cynthia Hetlinger of RYLA
