Last month Adam and I visited Mexico for the first time. It’s a place that’s been on my bucket list for a long time, and I couldn’t wait to experience its vibrant arts scene, beautiful parks, and (of course) food.
Mexico City has established itself as arguably the most exciting food city in the world, and the restaurants we discovered during our quick 48-hour trip did not disappoint. Fortunately, our pilgrimage-worthy meal at Contramar was just as special as I had imagined. The atmosphere is warm and lively: each lunch service feels like a party at a cool friend’s house. And the perfect seafood dishes prepared by a renowned chef Gabriela Camara most certainly lives up to the hype.
Of course, we had to order the famous grilled red and green snapper (and yes, it was as amazing as I’d heard), but the raw tuna tostadas had us swooning. So much so that we were determined to create our own version at home.
Spicy Tuna Tostada with Avocado and Crispy Shallots
I’ll be honest, the paloma mezcal made my exact memory of this dish a little fuzzy. Consider this my very loose (but still delicious) adaptation of Contramar’s tuna tostadas. We make them several times and they are destined to become our go-to weekend lunch this summer, best enjoyed with our feet. in the swimming pool. (And yes, mezcal paloma in hand.)
An added advantage of this dish is that the components can be quickly prepared in advance. This way, when it’s time to eat, you can lay out the tostadas and toppings and let everyone prepare their own. Scroll on for some tips on making these tuna tostadas. And if you tend to avoid serving raw fish at home, I hear you.
Ingredients for tuna tostadas
Sushi grade tuna
The star of these tostadas is sushi-grade tuna, selected for its superior quality and freshness. The vibrant color and buttery texture of tuna make it the ideal candidate for raw preparation.
Soy-sesame marinade
A mixture of soy sauce, a pinch of sugar, sesame oil and sesame seeds, topped off with finely chopped green onions. It’s a salty, sweet, and umami combo that gives tuna so much flavor.
Tostada Chips OR Sieté Cassava Tortillas
Opt for your favorite crispy corn tostadas or (do like me) bake a Siete tortilla in the oven until crispy for a grain-free, gluten-free tostada.
Chipotle Aioli
A creamy item that is simply mayonnaise mixed with chipotle powder, lime juice and a pinch of salt and pepper. This sauce adds a smoky, tangy layer that perfectly complements the richness of the tuna.
Lawyer
Chopped avocado adds a lush, creamy texture that complements this dish.
Our garnishes: coriander and crispy shallots
Finish it all off with the crunch and freshness of coriander and crispy shallots: they also add an artistic element to the visual presentation.
How to Buy and Prepare Raw Seafood at Home
If you usually trust raw seafood to your favorite sushi restaurant, you’re not alone. I used to be intimidated by the idea of making raw fish dishes at home – or afraid of giving us all food poisoning! With a little research and experience, I quickly discovered that it’s simple with just a little know-how.
When choosing sushi-grade tuna, visit a reputable fishmonger. I usually get mine in the fish section of Whole Foods or Central Market. This way I can also chat with the fishmonger to verify that the product has been handled and stored correctly for raw consumption. This ensures that the fish has been frozen at the appropriate temperature to kill any parasites, making it safe to eat raw. You can simply ask the fishmonger if they offer “sushi grade tuna”. What if the answer is yes? Everything is good to defrost and eat, no cooking required.
Tips for making tuna tostadas
Marinate your tuna
The sweet soy-sesame marinade gives the tuna all that great flavor, so let it marinate for at least 30 minutes.
Crisp your shallots
Crispy shallots are one of those finishing touches that seem restaurant-worthy, but they’re definitely worth making at home. Just thinly slice the shallots (I like to use a mandolin to make this easier), then quickly fry them and drain the oil. You’re left with the most delicious little crunchies that are so good on these tuna tostadas.
Assemble with care
The beauty of this dish is its symphony of flavors and textures, so I like to be thoughtful in the order in which I add the toppings. I spread a little aioli on the tostada base, followed by the marinated tuna and avocado (chopped into similar sized pieces for the prettiest presentation). Add the crispy shallots and a few fresh coriander leaves. Remember that we eat with our eyes first!
Description
With Mexican-inspired flavors and restaurant-style presentation, these tuna tostadas will bring a wow factor to any dinner or gathering.
- 8 ounces sushi grade tuna, cut into 1″ pieces
- 1/4 cup soya sauce
- 1 tablespoon sugar
- 2 teaspoons Sesame oil
- 1 teaspoon sesame seeds (I like to toast them first)
- 2 green onions, thinly sliced
- 4 tostada chips OR 4 Sieté grain-free tortillas
- 1/4 cup Mayonnaise
- 1 teaspoon chipotle powder (more or less, depending on how spicy you like)
- juice 1 lime
- kosher salt to taste
- 1 shallot, peeled and thinly sliced
- olive oil or avocado oil, for frying
- 1 avocado, pitted and cut into 1” pieces
- fresh coriander leaves for garnish
- Marinate the tuna. In a small saucepan, combine soy sauce and sugar. Reheat over medium heat until the mixture begins to simmer, whisk until the sugar dissolves, then turn off the heat and transfer to a medium bowl. Add the sesame oil, seeds and green onions and whisk to combine. When the mixture is at room temperature, add the tuna, mix well with the marinade, then cover and refrigerate for at least 30 minutes.
- Prepare the chipotle aioli. In a small bowl, whisk together mayonnaise, chipotle powder, lime juice and a pinch of salt. Put aside.
- Fry the shallots. In a small frying pan, coat the bottom with about ¼” of your frying oil. Heat over medium-high heat until a drop of water sizzles in it, then add your sliced shallot. Fry until golden, then stir the shallots around the pan until they are all golden. Transfer to a paper towel-lined plate.
- If using grain-free tortillas, place them on a baking sheet and bake at 400 F for about 8 minutes, until crisp.
- When ready to serve, spread a small dollop of aioli on each tostada base. Top with your marinated tuna, distribute the chopped avocado evenly between the tuna pieces, then garnish with crispy shallots and cilantro leaves. Eat!