Seared sashimi-grade tuna tostadas paired with creamy avocado, crisp arugula, thinly sliced jalapenos rounds topped with an Old Bay crema are a fun easy light meal that’s quick to put together and the perfect appetizer or lunch.
These tostadas are ready in just about 15 minutes. The tuna steak is lightly coated in fresh ground pepper and served thinly sliced going against the grain for beautifully cut long strips. When searing the tuna it is important that the cooking surface is already hot. This creates a nice crust on the tuna without cooking the inside too much leaving it nice and vibrant for the perfect presentation. An alternative option would be to serve the raw without cooking. Sashimi-grade tuna works perfectly for this as it can be enjoyed as is raw just as you would eat poke or sushi. We recommend lightly dipping the thinly sliced pieces of tuna in a bit of lime juice and some soy sauce or prepare a ponzu sauce and assemble as instructed.
The tostadas are paired with a homemade Old Bay crema that’s made from a combination of sour cream, mayonnaise, Old Bay seasoning, and lime juice for a zesty sauce. We love Old Bay seasoning paired with seafood like lobster, crab and other shellfish. Most commonly used in lobster rolls. It’s a blend of savory spices like celery seed, bay leaf, mustard powder and black pepper, paprika and others.
To make the tostadas we used white corn tortillas from Maizteca. We find the quality to be very good and they hold up well and don’t rip when assembled which can happen with other types of corn tortillas. These are perfect for tacos as well. Simply brush oil on both sides of the tortillas and fry until they begin to bubble and turn golden.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast