Tuna Tostada

Ingredients

• 8 small corn tortillas (4 to 5 inches diameter) — stale tortillas that are slightly dried out fry more crisply than fresh soft ones
• 1 Neutral oil, for frying — enough to fill a skillet 1/2 inch deep
• 1 Flaky sea salt
• 2 ripe avocados
• 1 tbsp fresh lime juice
• 1 clove garlic, finely minced or pressed
• ¼ tsp salt
• 1 1/4 tsp black pepper
• 12 oz sushi-grade ahi tuna — must be labeled sushi-grade or sashimi-grade; ask your fishmonger specifically for raw-ready fish; partially freeze the tuna for 20 minutes before cutting to make clean precise cubes easier
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil, toasted
• 1 tsp fresh lime juice
• ½ tsp honey or sugar
• 1 tsp chili crisp or chili oil, plus more for finishing
• 2 green onions, white and light green parts thinly sliced
• 2 tbsp small capers, drained
• 1 Extra sliced green onion
• 1 Additional chili crisp drizzle

Instructions

1. 1

   Fry the tostadas. Pour neutral oil into a large heavy skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers and a small piece of tortilla dropped in sizzles immediately. Working one at a time, carefully slide a corn tortilla flat into the hot oil. Fry for 45 to 60 seconds until the bubbling slows and the underside is deep golden. Flip with tongs and fry the other side for another 30 to 45 seconds. The finished tostada should be completely rigid, deeply golden, and snap rather than bend when you press it. Transfer to a paper towel and immediately sprinkle with flaky sea salt. Repeat with remaining tortillas.

2. 2

   Make the avocado base. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lime juice, minced garlic, salt, and black pepper. Mash firmly with a fork until mostly smooth but with some texture remaining — it should look like chunky guacamole, not baby food. Taste and adjust salt and lime.

3. 3

   Marinate the tuna. Remove the tuna from the refrigerator. Using a sharp chef's knife on a clean cutting board, cut the tuna into 1/2-inch cubes. Uniform size ensures even coating in the marinade and consistent texture in every bite. Place the cubed tuna in a bowl.

4. 4

   In a small bowl, whisk together the soy sauce, sesame oil, lime juice, honey, and chili crisp. Pour over the tuna and add the sliced green onions. Fold gently to coat every piece — do not stir aggressively or the tuna cubes will break apart. The marinade should just barely coat the surface; this is a light dressing, not a heavy soak. Let stand for 5 minutes maximum. Unlike meat marinades, tuna should not marinate for long because the acid begins to cook the surface of the fish and changes both the color and texture.

5. 5

   Assemble immediately before serving — assembled tostadas go soggy within minutes. Spread a generous spoonful of smashed avocado over each tostada, reaching to the edges so it acts as a moisture barrier between the crispy shell and the tuna.

6. 6

   Spoon a pile of marinated tuna onto the center of each tostada. Scatter capers over the top — their briny pop contrasts sharply with the rich tuna and creamy avocado. Add a few extra slices of green onion. Finish each tostada with a small drizzle of chili crisp.

7. 7

   Serve immediately and eat whole — tostadas are meant to be picked up and eaten in two or three bites before the shell softens.

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