Seared Tuna Tostadas

Fine Cooking - Appetizer

Yield: 1 serving
Community Recipe from

Ingredients

  • Tuna

Preparation

  1. Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the bitterness fades; it keeps for up to a month. The salsa will hold for a couple of days in the fridge. The tostadas are fried wonton wrappers; egg roll wrappers also work. The tostadas will stay crisp for one week if stored in an airtight container. They make great munchies, so you might want to fry extra.
  2. Serves eight.
  3. Yields 24 tostadas with 3 cups salsa.
  4. wonton wrappers
  5. vegetable oil
  6. shiso leaves
  7. more
  8. For the wasabi paste:
  9. 1/4 cup wasabi powder
  10. 1/4 cup water
  11. For the wonton tostadas:
  12. Vegetable oil for frying
  13. 8 wonton wrappers, cut into quarters (about 2-inch squares)
  14. For the salsa:
  15. 1 lb. (about 4) plum tomatoes, peeled, seeded, and diced
  16. 4 fresh shiso leaves (or 1 Tbs. fresh cilantro), chopped
  17. 2 scallions, chopped
  18. 2 cloves garlic, minced
  19. 2 tsp. rice-wine vinegar
  20. Salt and freshly ground black pepper to taste
  21. For the tuna:
  22. 1 Tbs. soy sauce
  23. 1 Tbs. toasted sesame oil
  24. 1 tsp. slivered fresh ginger
  25. Freshly ground black pepper to taste
  26. 1 lb. very fresh tuna steaks (ahi is best), cut into rectangular logs about 1-3/4 inches thick and 5 inches long
  27. 1 Tbs. vegetable oil
  28. For the garnish:
  29. 1/2 cup crème fraîche or sour cream
  30. 1/3 cup chopped scallions


  31. For the wasabi paste:
  32. 1/4 cup wasabi powder
  33. 1/4 cup water
  34. For the wonton tostadas:
  35. Vegetable oil for frying
  36. 8 wonton wrappers, cut into quarters (about 2-inch squares)
  37. For the salsa:
  38. 1 lb. (about 4) plum tomatoes, peeled, seeded, and diced
  39. 4 fresh shiso leaves (or 1 Tbs. fresh cilantro), chopped
  40. 2 scallions, chopped
  41. 2 cloves garlic, minced
  42. 2 tsp. rice-wine vinegar
  43. Salt and freshly ground black pepper to taste
  44. For the tuna:
  45. 1 Tbs. soy sauce
  46. 1 Tbs. toasted sesame oil
  47. 1 tsp. slivered fresh ginger
  48. Freshly ground black pepper to taste
  49. 1 lb. very fresh tuna steaks (ahi is best), cut into rectangular logs about 1-3/4 inches thick and 5 inches long
  50. 1 Tbs. vegetable oil
  51. For the garnish:
  52. 1/2 cup crème fraîche or sour cream
  53. 1/3 cup chopped scallions
  54. To make the wasabi paste
  55. At least two days before serving, mix the wasabi powder with the water to form a soft paste. Cover and refrigerate.

  56. To make the wonton tostadas
  57. In a deep skillet, add oil to a depth of 1/2 inch. Heat the oil to 380°F -- a rice noodle will puff into a curlicue within 3 seconds or a cube of bread will turn golden in 15 seconds. (If the oil isn't hot enough, the tostados absorb too much oil and get soggy and greasy after just a few hours.) Fry a few of the wonton squares at a time until they're crisp and evenly golden on both sides, turning them during cooking if necessary, about 5 to 10 seconds. Lift out with tongs and drain on paper towels.

  58. To make the salsa
  59. In a bowl, stir together the tomatoes, shiso or cilantro, scallions, garlic, and rice-wine vinegar. Season with salt and pepper.

  60. To make the tuna
  61. In a bowl, combine the soy sauce, sesame oil, ginger, and pepper. Marinate the tuna in this sauce for 15 min. or up to 2 hours, turning it halfway through. Heat a cast-iron skillet over high heat with 1 Tbs. oil. When the oil is very hot -- it will be smoking -- put the tuna logs in the pan and sear, 20 to 30 seconds on each side; they should be seared outside and rare inside. Slice the logs into 1/4-inch pieces.

  62. To assemble
  63. Put a piece of tuna on a wonton. Spread a touch of wasabi paste on the tuna (not too much; it's very hot). Top with a spoonful of salsa. Garnish with a bit of crème fraîche and scallions.

  64. nutrition information (per serving):
  65. Size : per tostado with 2 Tbs. salsa; Calories (kcal): 100; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 1.5; Protein (g): 6; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0.5; Sodium (mg): 180; Cholesterol (mg): 15; Fiber (g): 1;
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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