Tuna Tostadas (Tostadas de Atún) Recipe
These ahi tuna tostadas are bursting with Mexican flavor! Easy to make in 30 minutes, they make a great appetizer or light meal. Gluten-free.
How to Make the Best Tuna Tostadas (Tostadas de Atún)
These Tuna Tostadas are a fresh and vibrant Mexican-inspired dish that comes together in just 20 minutes. The combination of tender, sushi-grade ahi tuna dressed in sesame oil and spicy salsa macha creates an irresistible flavor profile that’s both sophisticated and satisfying. Topped with crisp cucumbers, peppery radishes, and creamy avocado, each bite delivers a perfect balance of textures.
What makes this recipe truly special is its versatility—serve it as an impressive appetizer at your next dinner party or enjoy it as a light, healthy meal. The citrusy notes from the fresh orange juice brighten the dish while the soy sauce adds depth. The tostada shell provides a satisfying crunch that contrasts beautifully with the silky tuna.
Whether you’re a fan of raw fish dishes or looking to try something new, these tostadas are an excellent introduction to Mexican-Asian fusion cuisine. They’re naturally gluten-free when made with liquid aminos, making them a crowd-pleaser for guests with dietary restrictions.
Tuna Tostadas (Tostadas de Atún)
These ahi tuna tostadas are bursting with Mexican flavor! Easy to make in 30 minutes, they make a great appetizer or light meal. Gluten-free.
Ingredients
Tuna
Toppings
For Serving
Instructions
Prepare the Tuna
- Make Salsa Macha if using. You can do this ahead.
- Pat ahi tuna dry and cut into small ½-¾ inch cubes, and place in a medium bowl.
- Fold gently with the sesame oil and salsa macha to coat each piece well.
- Add the soy sauce, orange juice, cucumbers, radishes, cilantro, and green onions and fold again to combine.
- Season with salt and more salsa macha (or chili crisp) to taste.
Assemble the Tostadas
- Smear some chipotle mayo on a tostada shell.
- Spoon on the ahi mixture and top with a slice of avocado and microgreens.
- Serve immediately with lime wedge and knife and fork.
Notes
- You can substitute salsa macha with chili crisp, Sriracha, or any spicy oil you prefer.
- Use store-bought tostada shells or make your own by frying or baking corn tortillas until crispy.
- Optional additions include finely chopped jalapeño, a teaspoon of grated ginger, or pickled red onion.
- Make sure to use sushi-grade tuna from a reputable source for the best quality and food safety.
