Tuna Tartare Tostada
Thomas J. Story
Serving raw fish can be daunting, but the simplicity and freshness of this recipe from L.A.'s Damian are what makes it so brilliant. The homemade furikake leaves room for personalization; add more nori or sesame seeds to suit your fancy. The avocado purée is spiked with fresh lime juice. Fry a couple of tortillas in a skillet with oil to make homemade tostadas, or opt for a store-bought brand for a fast and easy appetizer.
How to Make It
1
Put cilantro and lime juice in a blender and purée until it becomes a bright green liquid. Add avocados and blend until the mixture reaches a mousse-like consistency. Chill until ready to serve.
2
Preheat the oven to 350°F. Line a baking sheet with parchment. Working in separate batches, scatter sesame seeds, morita chiles, nori, and bonito flakes on the baking sheet. Bake each until fragrant (keeping a close eye as they each cook at different rates) and chiles have puffed up.
3
In a food processor, crush chiles, nori, and bonito flakes separately. Combine with sesame seeds in a small bowl to make the furikake. Store in a sealed container.
4
Finely chop the tuna into small bits, similar to a traditional tartare.
5
In a small bowl, combine olive oil, soy sauce, salt to taste, and a squeeze of 2 lime wedges. Add the tuna and mix to combine. Chill until ready to serve.
6
To serve: Spread avocado purée on a tostada. Spread fish over the pureé. Sprinkle furikake over the fish, and garnish with wasabula greens and lime wedges.
Ingredients
4 ½ tbsp lime juice, chilled
1 small bunch cilantro
2 ripe avocados, skin and pit removed
3 tbsp sesame seeds
6 dried morita chiles
¼ cup nori
1 tbsp bonito flakes
4 oz sushi-grade ahi tuna
2 tsp olive oil
2 tsp soy sauce
2 tostadas
¼ cup wasabula greens or arugula, for garnish
6 lime wedges
Directions
1
Put cilantro and lime juice in a blender and purée until it becomes a bright green liquid. Add avocados and blend until the mixture reaches a mousse-like consistency. Chill until ready to serve.
2
Preheat the oven to 350°F. Line a baking sheet with parchment. Working in separate batches, scatter sesame seeds, morita chiles, nori, and bonito flakes on the baking sheet. Bake each until fragrant (keeping a close eye as they each cook at different rates) and chiles have puffed up.
3
In a food processor, crush chiles, nori, and bonito flakes separately. Combine with sesame seeds in a small bowl to make the furikake. Store in a sealed container.
4
Finely chop the tuna into small bits, similar to a traditional tartare.
5
In a small bowl, combine olive oil, soy sauce, salt to taste, and a squeeze of 2 lime wedges. Add the tuna and mix to combine. Chill until ready to serve.
6
To serve: Spread avocado purée on a tostada. Spread fish over the pureé. Sprinkle furikake over the fish, and garnish with wasabula greens and lime wedges.
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