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–+ servings

Ahi Tuna Tostada

Julie Wunder
This Ahi Tuna Tostada recipe is a perfect light and flavorful meal.  Featuring blackened seared ahi tuna, mashed avocado with lime juice, pico de gallo, and a creamy Greek Yogurt Chipolte Sauce on a crispy corn tortilla tostada shell, this unexpected Mexican meal is healthy and surprisingly delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4
Calories 331 kcal

Ingredients
  

For the Ahi Tuna:

For the Pico de Gallo:

For the Greek Yogurt Chipolte Lime Sauce:

  • ½ cup plain greek yogurt
  • 1 lime, juiced and divided
  • ½ teaspoon adobo sauce from chipotles peppers in adobo sauce

For the Tostadas:

Instructions
 

For the Ahi Tuna:

  • Pat the tuna dry with paper towels.
  • Sprinkle the tuna with salt, pepper and the blackening seasoning.
  • Heat a large skilled over medium-high heat and add two teaspoons of olive oil.
  • When the oil is hot, put the ahi tuna steak down into the pan. Don't move! Leave the steak alone and allow it to sear for 30 seconds to 2 minutes depending on how done you want your tuna. Flip the tuna and cook the other side. Use tongs to sear each side.
  • Allow the ahi tuna to rest for 2 minutes.
  • Thinly slice to prepare it for assembling the tostadas.

For the Pico de Gallo:

  • Toss together the diced tomato, onion, cilantro and half of the lime. Save the other half of the lime for the avocado and serving. Salt to taste.

For the Greek Yogurt Chipolte Lime Sauce:

  • In a small mixing bowl, measure out your greek yogurt.
  • Spoon out the chipolte sauce by pushing the peppers to the side of the jar. Start with less chipolte and add more to taste. It can be spicy.
  • Add a squeeze of lime.
  • Spoon into a ziplock or piping bag to make a nice drizzled line or just use a spoon to drizzle it onto the tostadas.

To Assemble the Tuna Tostadas:

  • Warm up the shells according to package instructions.
  • Carefully divide and mash the avocado on the shells. Sprinkle with salt and a few drops of lime juice.
  • Place the sliced tuna on top of the acocado.
  • Sprinkle with the prepared pico de gallo.
  • Drizzle the Greek Yogurt Chipolte Lime Sauce on top.
  • Serve immediatly.

Notes

Tuna Cooking Times: 30 seconds for rare, 1 minute for medium-rare and 2 minutes for well done.
These are best served fresh as the tostada shell will get soggy.  You can prepare the components ahead of time for easy meal prep, but assemble the actual tostada just before serving.

Nutrition

Calories: 331kcalCarbohydrates: 21gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 34mgSodium: 291mgPotassium: 628mgFiber: 6gSugar: 3gVitamin A: 2151IUVitamin C: 21mgCalcium: 70mgIron: 2mg
Keyword Ahi Tuna Tostada, Tuna Tostada
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!