Ingredients
Ahi Tuna
- 2 tuna steaks (6-8 ounces each)
- 1 teaspoon blackening seasoning
- 2 teaspoons olive oil
- Salt and pepper (to taste)
Pico de Gallo
- 1 roma tomato, diced
- 1/4 red onion, diced
- 2 tablespoons cilantro, chopped
- 1/2 lime, juiced
- Salt (to taste)
Greek Yogurt Chipotle Lime Sauce
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon adobo sauce from chipotle peppers in adobo
- 1/2 lime, juiced
Assembly
- 4 tostada shells
- 1 avocado, mashed
- 1/4 cup purple cabbage, chopped
- Salt and pepper (to taste)
- Additional lime juice (from remaining 1/2 lime for avocado and serving)
Instructions
- Prepare the Ahi Tuna: Pat the tuna steaks dry with paper towels to ensure a good sear. Season both sides with salt, pepper, and blackening seasoning.
- Heat Skillet: Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil. Wait until the oil is hot and shimmering.
- Sear Tuna: Place the tuna steaks in the skillet without moving them. Sear for 30 seconds to 2 minutes per side depending on your preferred doneness. Flip carefully using tongs to sear the other side. Remove from heat and let rest for 2 minutes.
- Slice Tuna: After resting, thinly slice the tuna steaks to prepare for tostada assembly.
- Make Pico de Gallo: In a bowl, combine diced tomato, red onion, chopped cilantro, and juice from half a lime. Add salt to taste and mix well. Set aside.
- Prepare Chipotle Lime Sauce: In a small bowl, combine Greek yogurt with adobo sauce, starting with 1/2 teaspoon and adding more if desired for spice. Add juice from half a lime and stir until blended. Transfer the sauce to a squeeze bag or keep a spoon handy for drizzling.
- Warm Tostada Shells: Warm the tostada shells according to package instructions to enhance texture and flavor.
- Assemble Tostadas: Spread mashed avocado evenly on each warmed shell, seasoning with salt and a few drops of lime juice. Layer the sliced ahi tuna on top of the avocado.
- Add Toppings: Spoon the prepared pico de gallo over the tuna slices. Add chopped purple cabbage for crunch and color.
- Drizzle Sauce and Serve: Drizzle the Greek yogurt chipotle lime sauce over the assembled tostadas. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Adjust the searing time of the tuna based on your preferred level of doneness: shorter for rare, longer for medium.
- The chipotle sauce can be spiced up or toned down depending on your taste preference; start with less and add more gradually.
- Warming the tostada shells enhances their crispiness and flavor.
- For added freshness, serve with extra lime wedges on the side.
- Make sure to use fresh, sushi-grade tuna for safety and best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican Fusion
