The ahi tuna tostadas turned out amazingly well! The fried wontons were nice and light and crispy and the sesame and ginger coleslaw was cool and tasty and brought a nice crunchy texture. The wasabi aioli had a mild wasabi flavour and just a hint of bite that did not threaten to overwhelm the delicate flavours of the tuna. 

Ahi Tuna Tostadas

ingredients

• oil for frying
• 16 wonton wrappers (or corn tortillas cut into triangles)
• 1 tablespoon oil
• 1 5 ounce ahi tuna steak
• salt and pepper or cajun/creole seasoning to taste
• 1 cup sesame and ginger coleslaw
• 3 tablespoons wasabi aioli (or gochujang aioli, see below)
• 2 green onions (sliced)
• 4 birds eye chilies (sliced)
• 2 tablespoons sesame seeds

directions

1. Heat the oil in a pan.
2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
3. Heat up the grill (or your grill pan) and brush it with oil.
4. Season the tuna on both sides.
5. Grill the tuna for no more than 2 minutes per side.
6. Cut the ahi tuna into slices.
7. Assemble the tostadas and enjoy.

Simple Wasabi and Lime Aioli

ingredients

• 1/4 cup mayonnaise
• 1 teaspoon wasabi
• 1/2 lime (juice)

directions

1. Mix everything.

Simple Gochujang and Lime Aioli

ingredients

• 1/4 cup mayonnaise
• 1 tablespoon gochujang
• 1/2 lime (juice)

directions

1. Mix everything.

https://www.closetcooking.com/ahi-tuna-tostadas/