A bed of Mexican street corn and marinated ahi tuna are topped with cotija cheese, cilantro, and lime juice to make these delicious summer time Ahi Tuna Elote Tostadas. They’re super tasty and easy to make. Use store bought fried corn tortillas, or make your own. We’ll show you how!
What is a Tostada?
A tostada is a traditional Mexican dish made by deep frying a corn tortilla until it becomes crisp and crunchy. The crisp tortilla is then topped with a variety of ingredients, which typically includes beans, meats, cheese, lettuce, tomatoes, sour cream, and salsa.
For this recipe we’re slapping some ahi tuna marinated in lime juice and a deconstructed elote mixture onto that crispy fried corn tortilla. Then to finish off the Mexican Street Corn inspired tostada we top it with cotija cheese, cilantro, ancho chili powder, and more lime juice. Tostada 2.0 baby!
What is Elote?
Elote is one of those magical simple foods that can transport you directly to the time and place you had that dish. The smell of charred corn and zesty limes permeate a busy Mexican side street on a humid day. Elote in one hand and an ice cold beer in the other. Sometimes it’s the simple things that are the most powerful.
But specifically, what is elote? Okay okay, sorry for the nostalgic culinary day dream there. Elote is a Mexican street food dish that consists of grilled corn on the cob, smothered in a mayonnaise mixture, and topped with cheese, lime juice, and chili powder.
Typicaly elote is served on the cob, but for this ahi tuna tostada recipe, we cut the corn off the cob and mix in the other ingredients to make a sort of elote salad, that will become the base of our ahi tuna Tostada.
Ahi Tuna Tostadas Recipe
Sushi Grade Ahi Tuna
Make sure to get sushi grade ahi tuna, or you’ll die.
Using sushi grade Ahi tuna when making these ahi tuna tostadas is crucial for both safety and taste. Sushi grade tuna undergoes deep freezing to eliminate potential parasites, which reduces the risk of food borne illnesses. Sexy right?
Additionally, it boasts superior taste and texture compared to non-sushi-grade tuna, making it more enjoyable in raw dishes. To get sushi-grade Ahi tuna, visit reputable seafood markets, Japanese or Asian grocery stores, or consider buying from trustworthy online seafood retailers.
The fish is the star of the show in this ahi tuna recipe, so don’t skimp on it. Get the good stuff, it’ll be worth it, and it’ll prevent you from dying.
Ahi Tuna Tostadas Ingredients
Here’s a list of the ingredients that you’ll need to make this one of a kind ahi tuna tostada recipe.
- Ahi Tuna: Use only high quality sushi grade Ahi Tuna.
- Corn Tortillas: Fresh corn tortillas are the best. Alternatively, you can use store bought tortillas that are already fried. Fried plantain chips or a sturdy tortilla chip can make for fun variations.
- Limes: Used for marinating the ahi tuna and a finishing drizzle.
- Corn: Fresh summer corn on the cob is best, but if you get an elote hankering in the middle of winter, canned or frozen corn is better than nothing.
- Cotija Cheese: Can be found in most grocery stores, but you might have to go to a hispanic market to find it. Or order it from the Bezos machine, Cotija Cheese amazon link.
- Cilantro: Fresh herbs make all the difference.
- Chipotle Mayo: Make your own by combining canned chipotle peppers in adobe sauce, sour cream, mayo, lime juice, and salt. Or use store bought pre made spicy mayo, Sir Kensington’s is a good option.
- Chili powder: Ancho chili powder to be exact.
How to Make Ahi Tuna Tostadas
Follow these step by step instructions to make this recipe for Ahi Tuna Tostados.
Step 1: Marinate Tuna
Toss your tuna into the freezer and let it firm up for 10-15 minutes. This will make it exponentially easier to cut. Meanwhile, mince your shallot and jalapeño and toss them into a medium sized bowl, add a good pinch of sea salt and a couple turns of fresh pepper.
Once the ahi tuna is firm, cut it into 1/4 inch cubes and add it to the bowl. Pour over the lime juice and stir to incorporate everything. Cover with plastic wrap and let it marinate in the fridge for at least 20 minutes, or up to 3-4 hours.
Step 2: Make Elote
To make the chipotle mayo; in a small bowl or food processor, mix together the sour cream, mayo, adobo sauce and pepper, lime juice, and salt. Or use a store bought spicy mayo.
Fill a large pot with water and bring to a boil. Husk your corn, and once the water is rolling, add the corn and cook for 5 minutes until the corn is bright yellow. Remove with tongs and transfer to a hot cast iron skillet and char all sides. Alternatively, you can also cook the corn on the grill, simply place husked and oiled corn on the grill and cook, turning occasionally, until they are nicely charred on all sides. 10-15 minutes.
Once the corn is safe to handle, use a sharp knife to cut the charred corn off its cob. In a small bowl, mix together the chipotle mayo, ancho chili powder, salt, pepper, and the corn. Set aside
Step 3: Fry Tortillas
If you are using store bought fried tortillas, skip this step.
In a medium cast iron skillet, heat a cup of canola oil over medium heat. Fry your corn tortillas one at a time. Bubbles should form almost immediately once in the hot oil. Use metal tongs to flip and prevent the tortillas from contorting to much. Fry for 15-20 seconds on each side, or until they are golden brown. Remove with tongs to a paper towel lined plate.
Step 4: Assemble, Garnish, & Enjoy!
Place the fried tortilla on a plate and scoop a couple tablespoons of the corn mixture onto it. Then layer a couple healthy scoops of the marinated tuna on top of the corn. Sprinkle the cheese over that, and garnish with cilantro, lime juice, and flaky sea salt. Enjoy!
Ahi Tuna Tostadas Tips & Tricks
Making Ahi tuna tostados can be a delightful and flavorful experience. Here are some tips and tricks to help you create delicious Ahi tuna tostados:
- Start with fresh, high quality Ahi tuna. Look for sushi-grade tuna from a reputable fishmonger or seafood market. This is the star of the show, book an A lister.
- Put the Ahi Tuna in the freezer for 10-15 minters before cutting it, this makes it much easier to slice.
- Cut the fish against the grain in one motion. Try not to saw the fish, as it is delicate and can fall apart easily.
- Make the Chipotle mayo, and elote corn mixture ahed of time to save time. It will last in the fridge for 4-5 days.
Leftover Ahi Tuna Tostadas
I don’t think you’ll have any leftovers, but if you do, refrigerate the leftover tuna in the coldest part of the fridge, preferably on a lower shelf. Consume the leftovers within 1-2 days to ensure they remain fresh and safe to eat.
Use any leftover elote corn mixture in a salad or simply as is for a great snack or side dish. It should keep for 4-5 days in the refrigerator, if kept in an air tight container.
Ahi Tuna Tostadas FAQ’s
Yes, it’s safe to eat raw ahi tuna. Just make sure its sushi grade, handled properly, and sourced from reputable suppliers.
Ahi tuna, or bigeye tuna, has a reddish brown color, with a hint of pink. Its high fat content gives it a buttery flavor and meaty texture. Yellowfin tuna, or Albacore tuna, has a lighter yellowish shade and a milder taste and delicate texture.
Yes, Ahi tuna is considered a healthy food option, it’s a rich source of protein and essential nutrients.
More Mexican Influenced Recipes
Cheesy, Crispy, Pulled Pork Tacos with Grapefruit Salsa
Beef Enchiladas with Green Sauce GOOEY GOODNESS
Roasted 5 Pepper & Pork Green Chili Recipe – Chili Verde
JUICY Ground Beef Fajitas w/ Pickled Jalapeños
Crispy Shrimp Fajitas Wrap, a Tex-Mex DELIGHT
Rockfish Baja Tacos with a Chipotle Mayo & Pickled Cabbage Slaw
Mexican Turkey – Poached & Roasted w/ Spicy Adobo Sauce
Ahi Tuna Elote Tostadas
Course: Appetizers, Lunch, DinnerCuisine: MexicanDifficulty: Easy4-5
Tostadas20
minutes10
minutesA bed of Mexican street corn and marinated fish are topped with cotjia cheese and cilantro to make these summer time Ahi Tuna Elote Tostadas.
Ingredients
- Ahi Tuna
1/2 lb 1/2 Sushi Grade Ahi Tuna
2 Tbsp 2 Lime Juice
1 medium 1 Jalapeno
1/2 medium 1/2 Shallot
Salt & Pepper too taste
- Elote
2 ears 2 Corn
1/2 Tbsp 1/2 butter – unsalted
2 Tbsp 2 Chipotle Mayo/Sriracha Mayo or Spicy Crema
1/2 tsp 1/2 Ancho Chili Powder
1 medium 1 Jalapeno – Minced
1/2 medium 1/2 Shallot – Minced
Salt & Pepper too taste
- Tostada
4-5 small 4-5 Corn Tortillas
1 cup 1 Canola Oil
1/4 cup 1/4 Cotija Cheese
1/4 cup 1/4 Cilantro – stemmed & roughly chopped
1 medium 1 Lime
Directions
- Toss your tuna into the freezer and let it firm up for 10-15 minutes. This will make it exponentially easier to cut. Meanwhile, mince your shallot and jalapeño and toss them into a medium sized bowl, add a good pinch of sea salt and a couple turns of fresh pepper.
- Once the ahi tuna is firm, cut it into 1/4 inch cubes and add it to the bowl. Pour over the lime juice and stir to incorporate everything. Cover with plastic wrap and let it marinate in the fridge for at least 20 minutes, or up to 3-4 hours.
- To make the chipotle mayo; in a small bowl or food processor, mix together the sour cream, mayo, adobo sauce and pepper, lime juice, and salt. Or use a store bought spicy mayo.
- Fill a large pot with water and bring to a boil. Husk your corn, and once the water is rolling, add the corn and cook for 5 minutes until the corn is bright yellow. Remove with tongs and transfer to a hot cast iron skillet and char all sides. Alternatively, you can also cook the corn on the grill, simply place husked and oiled corn on the grill and cook, turning occasionally, until they are nicely charred on all sides. 10-15 minutes.
- Once the corn is safe to handle, use a sharp knife to cut the charred corn off its cob. In a small bowl, mix together the chipotle mayo, ancho chili powder, salt, pepper, and the corn. Set aside.
- *If you are using store bought tostadas, skip this step. In a medium cast iron skillet, heat a cup of canola oil over medium heat. Fry your corn tortillas one at a time. Bubbles should form almost immediately once in the hot oil. Use metal tongs to flip and prevent the tortillas from contorting to much. Fry for 15-20 seconds on each side, or until they are golden brown. Remove with tongs to a paper towel lined plate.
- Place the fried tortilla on a plate and scoop a couple tablespoons of the corn mixture onto it. Then layer a couple healthy scoops of the marinated tuna on top of the corn. Sprinkle the cheese over that, and garnish with cilantro, lime juice, and flaky sea salt. Enjoy!
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