Ahi Tuna Tostadas W/Gochujang Lime Aioli

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
  • 1
    tablespoon gochujang
  • 12
    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
    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
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DIRECTIONS

  • Heat the oil in a pan.
  • Fry the wontons in batches until crispy and set aside on paper towels to drain.
  • Heat up the grill (or your grill pan) and brush it with oil.
  • Season the tuna on both sides.
  • Grill the tuna for no more than 2 minutes per side.
  • Cut the ahi tuna into slices.
  • 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.
  • To Make The Gochujang Lime Aioli:
  • Combine ingredients, set aside until ready to use.
  • To Make The Sesame Ginger Coleslaw:
  • Mix the cabbage, carrot, green onion and cilantro in a large bowl.
  • Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
  • Toss the salad in the dressing and garnish with sesame seeds.
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