Ahi Tuna Tostadas

Ahi Tuna Tostadas

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This dish was inspired by a meal I had in South Haven, Michigan this summer. It was almost identical to this! We ate it on a warm summer day and I knew I had to recreate it! I absolutely love Ahi tuna. It is so fresh and light, and packed with protein. This dish has all the things…the crunch of the tostada with the tender fish. The jalapenos give it a little kick, while the crema and avocado cool it down. It is one of my favorite recipes I have made lately!

It took me so long because I haven’t been able to find the Ahi tuna I usually buy for so long. It has finally come back in stock. I get mine at Aldi, which you might think is super weird, but it is SO good! It does say sushi grade on the packaging. I have never had an issue with it, but if you want to sear yours quickly and then slice thin, it would be excellent as well.

Ahi Tuna Tostadas
Ahi Tuna Tostadas

This cilantro lime crema is so tangy and delicious. I use it in quite a few recipes. If you are making any sort of fish taco, it is perfection! It’s super easy too. I love that these are so light, but very filling and packed with a ton of protein.

Ahi Tuna Tostadas

Course: Dinner, LunchDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking timeminutes
Calories

424

kcal
Protein

37

g
Fat

20.6

g
Carbohydrates

23.5

g

Ingredients

  • 8 oz raw sushi grade ahi tuna filets

  • 4 tostadas (I used El Ranchero Thin Tostadas)

  • 1 1/2 avocado (125g/4.5 oz)

  • 1 small jalapeno, thinly sliced

  • Lime juice

  • Green onions

  • Cilantro

  • Marinade
  • 1 tbsp low sodium soy sauce (tamari for GF)

  • 1 tbsp rice wine vinegar

  • 1/2 tbsp sesame oil

  • 1 tsp chili paste, like Sambal Oelek

  • 1 green onion, sliced very thin

  • Cilantro Lime Crema
  • 1/3 cup non fat plain Greek yogurt

  • 1 small jalapeno, seeded and diced

  • 1 tbsp lime juice

  • 2 tbsp cilantro, chopped

  • 1/4 tsp salt

Directions

  • Cube ahi tuna into 1′ chunks.
  • Add to a bowl with all the marinade ingredients. Cover and refrigerate for at least 30 minutes, up to a few hours.
  • Preheat oven to 350. Bake tostadas according to directions.
  • Meanwhile, smash avocado in a bowl with a splash of lime juice and a pinch of salt.
  • Combine crema ingredients in a small food processor or mini blender until smooth.
  • Once tostadas are cooked and cooled, divide avocado spread amongst the tostadas. Top each with ahi tuna.
  • Garnish with cilanto, sliced green onion, and cilantro lime crema.
  • Stack tostadas, if you like and top with thinly sliced jalapenos.

Notes

  • I get my Ahi from Aldi, it does say Sushi grade on it. It’s hard to believe, but I have been fine eating it! If you can’t find sushi grade, you can also very quickly sear the tuna on each side and slice thin. It would be great this way as well.

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