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–+ servings

Mini Tuna Tostadas

These Mini Tuna Tostadas are the perfect appetizer or snack for a crowd in those warm weather months. They are quick to prepare in under 30 minutes and give refreshing restaurant-quality flavors. Don't worry these will disappear in no time.
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Ingredients

Serves 12 tostadas
  • 5 tortillas (See note)
  • Fry oil of choice
  • 1 tbsp Tajin
  • Flaky sea salt

The tuna pineapple salsa:

  • 1 avocado
  • 1/3 cup pineapple
  • 1 tbsp jalapeño
  • Handful of chopped cilantro
  • 1/2 lime
  • 1 lb Sushi-grade tuna filet
  • 1 tbsp sweet chili sauce
  • 1 tsp sesame Oil
  • 1 tbsp soy sauce
  • Sesame seeds for topping
  • 1 tsp wasabi sauce (optional)

Instructions 

  • Using a small cup, shot glass or 3'' biscuit cutter) press into each tortilla to make bite sized round shapes. Repeat with remaining tortillas. I found 5 tortillas yielded about 20 tostadas, depending on how big your tortillas are.
  • Add fry oil to a skillet, filling up enough so that the rounds can be submerged.  When oil is 325, add tortillas. If you don't have a thermometer, you can test the oil temp by adding one round to the oil to see if it bubbles. Cook for about 2-3 per side or until golden brown.
  • Transfer to a paper toweled plate. Season with salt, pepper and tajin.
  • Meanwhile, cube the pineapple and avocado. Dice the tuna and the jalapeño. Add all ingredients to a bowl along with chopped cilantro. Squeeze lime and add  sweet chili, soy sauce, sesame oil and wasabi sauce. Top with sesame seeds and mix until combined.
  • Add to each chip and squeeze a little more lime if needed. Enjoy!

Notes

Note: Tortilla amount depends on how large your tortilla is. This is a rough estimate.

 

 

 

Refrigerator

These tuna tostadas are best enjoyed fresh, but leftover tuna and pineapple salsa can be stored separately in airtight containers in the refrigerator for up to 1 day. Store the fried tostada shells at room temperature in an airtight container to help them stay crisp, then assemble just before serving.

Freezer

Freezing is not recommended, as the fresh tuna, avocado, and pineapple salsa will lose their texture once thawed. If needed, the fried tostada shells can be frozen for up to 1 month and recrisped in a 350°F oven for a few minutes before serving.

Make Ahead

The pineapple salsa can be made up to 1 day in advance, and the tortilla rounds can be fried several hours ahead and stored in an airtight container at room temperature. Slice and assemble the tuna, avocado, and toppings just before serving for the freshest flavor and crispiest texture.