GustonTuna Tartare Tostadas
A bright, crisp tuna tartare served on fried rice paper with kimchi-style cucumbers.
Sam SternsteinEN
- Prep
- 30m
- Cook
- 15m
- Steps
- 10
- Servings
- 4
- Difficulty
- Medium
Snack
Party
SummerMethod
- Step 1Heat the pickling liquid
Add everything except the cucumbers to a small saucepan and heat just until the sugar dissolves: rice vinegar, sesame oil, gochugaru, sugar and everything bagel seasoning.
Rice vinegarSesame oil1 tsp of 2 tspGochugaruSugarSeasoning - Step 2Pickle the cucumbers20 min
Pour over the diced cucumbers, toss well, and let pickle for at least 20 minutes.
Cucumber - Step 3Fry the shallots
Heat neutral oil to 325°F and fry thinly sliced shallots until golden brown and crispy.
Vegetable oilShallot - Step 4Season the shallots
Transfer to a paper towel-lined plate and season lightly with salt.
ShallotSalt - Step 5Blend the crema
Blend until completely smooth.
AvocadoSour creamLimeGarlicSesame oil1 tsp of 2 tspSaltSmoked paprika - Step 6Thin the crema
If needed, thin the crema with a splash of water or additional lime juice until it reaches your desired consistency.
Lime - Step 7Toss the tuna
Gently toss the tuna with the ponzu, sweet soy glaze, and the kimchi-style cucumbers just before serving.
TunaPonzuSweet soy glazeCucumber - Step 8Fry the rice paper
Heat oil to 375°F and fry rice paper for a few seconds until puffed and crispy.
Vegetable oilRice paper - Step 9Season the tostadas
Transfer to a paper towel-lined plate and lightly salt.
SaltRice paper - Step 10Assemble the tostadas
Spread the sesame lime avocado crema over each rice paper tostada. Top with the tuna mixture, garnish with crispy shallots and fresh chives, and enjoy.
Rice paperAvocadoTunaShallotChives
