Ahi Tuna Tostadas W/Gochujang Lime Aioli

A quick refreshing summer dish. From Cooking Hawaiian Style.

• Ready In: 30 mins
• Serves: 4

Ingredients

•  oil, for frying wontons
• 16  wonton wrappers (the round ones)
• 1  tablespoon  vegetable oil
• 1 (5 ounce)  ahi tuna steaks
•  salt and pepper, to taste
• 2  green onions, sliced (for garnish)
• 4  birds eye chilies, sliced (for garnish)
• 2  tablespoons sesame seeds (for garnish and can mix white and black seeds)

• Gochujang Aioli

• 1⁄4 cup mayonnaise
• 1  tablespoon  gochujang
• 1⁄2 lime (juiced)

• Sesame and Ginger Coleslaw

• 2  cups cabbage, shredded
• 1  carrot, shredded
• 2  green onions, diced
• 1  handful cilantro, chopped
• 2  tablespoons  rice wine vinegar
• 1⁄2 lime juice
• 1  tablespoon  peanut oil (or vegetable oil)
• 1  teaspoon  toasted sesame oil
• 1  teaspoon honey
• 1  tablespoon ginger, grated
• 1  birds eye  chili, minced (optional)
• 1  tablespoon 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 by layering the fried wonton, Sesame Ginger Coleslaw, ahi tuna and topping with the Gochujang Lime Aioli. Garnish with sliced green onions, chilies and sesame seeds.
8. To Make The Gochujang Lime Aioli:
9. Combine ingredients, set aside until ready to use.
10. To Make The Sesame Ginger Coleslaw:
11. Mix the cabbage, carrot, green onion and cilantro in a large bowl.
12. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
13. Toss the salad in the dressing and garnish with sesame seeds.