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

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Seared tuna tostadas

Seared ahi tuna steak tostadas paired with creamy avocado, crisp arugula and jalapenos topped with a zesty Old Bay crema. Perfect for a quick lunch or appetizer!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Lunch

Servings: 6

Author: the communal feast

Ingredients

• 1 6-8 oz sashimi grade tuna steak
• 1 large ripe avocado pitted and thinly sliced
• 1 large jalapeno thinly sliced into rounds
• arugula
• pepper
• sesame seeds
• 1-2 limes
• grape seed or sunflower oil
• corn tortillas
• Old Bay crema
• 1/3 cup sour cream
• 2 TBS mayo
• 1/2 lime juiced
• 2 TBS Old Bay seasoning
• 1 tsp chipotle pepper
• water to thin

Instructions

• To make the crema: whisk together all of the ingredients until combined. Taste and adjust if needed. Add a tsp of water at a time if needed for thinning. (This helps drizzle the sauce better) Cover and refrigerate until ready to use.
• Pre heat a griddle or flat top on high heat- use a large pan if you don’t have either. Dress the tuna with fresh ground pepper on both sides pressing to create a crust. When the cook top is hot sear the tuna on both sides for about 1 minute per side. Remove from heat and let rest a few minutes. This will make it easier to cut. Once cooled, use a sharp knife to thinly slice going across the grain.
• On the same cook top, reduce the heat to medium. Brush both sides of tortillas with oil (you can do this on the grill) lay each tortilla flat on the grill- be sure not to overlap for even cooking. Cook on both sides for 1-2 minutes until they begin to bubble and turn slight golden. Remove from the heat and cover to keep warm. Repeat until all tortillas are cooked. When the tortillas have finished I like to throw the jalapeno rounds on the grill and give them a quick cook to soften them up a little.
• To assemble, layer 1 TBS crema as the base over each tostada, top with a bit of arugula, a few slices of avocado, layer 2-3 pieces of tuna, top with jalapenos, sesame seeds, and more crema if needed. Serve with lime on the side.