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Bluefin Tuna and Carne Asada Tostadas
In Appetizer

Bluefin Tuna and Carne Asada Tostadas

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If you have never had a tostada before it is essentially a large nacho. This large nacho provides the perfect platform to add your favorite toppings and to play around with different flavors. For these tostadas I went with a play on the classic surf and turf combination. Both tostadas are great on their own but when they are served alongside one another they offer a excellent contrast in flavors.

For the actual tostado shell I used a store bought corn tortilla and baked it in the oven with some cooking spray and salt. This is my proffered method to making tostadas because they get nice and crispy without getting greasy. I used my Avocado Crema for both the tuna and Carne Asada tostadas to create a nice creamy base for each of them along with a citrus zing.

To make the Carne Asada meat I used my favorite cooking method for the steak, my sous vide. Using the sous vide I was able to skip any marinating and just apply the seasoning mixture to the meat and seal in the bag. Cooking the meat like this not only tenderizes it, but it also helps to infuse the flavors deeper into the meat. If you prefer not to use this method I would apply the seasoning mixture at least 1 hour before grilling. I topped these tostadas with a smaller cut version of my Pico de Gallo and some crumbly Cotija cheese.

For the Blue fin tuna I made a very simple seasoning and seared the fish in a screaming hot pan for 1 min per side, then sliced it thin. The raw center and seared outer crust makes for a great texture and flavor that works perfect with the tostada shell and Avocado Crema. I used some thinly sliced radish and quickly pickled serrano peppers to provide a texture and flavor contrast to the tuna and crema.

I served these tostadas with a Grilled Pineapple Grapefruit Paloma. The smokiness from the grilled pineapple works perfectly with Carne Asada and the citrus from the grapefruit is a great compliment to the tuna.

This recipe has many steps but in the end isn’t all that complicated. Tostadas are a great way deliver a higher end presentation on some delicious nachos.

Bluefin Tuna and Carne Asada Tostadas
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Bluefin Tuna and Carne Asada Tostadas

Recipe by The Bored Foodie Course: AppetizersCuisine: Mexican
Servings

8

servings

Multi-step recipe. Each step comes together at the end.

Ingredients

  • Avocado Crema

  • 2 oz 2 Cotija Cheese

  • Fresh Cilantro

  • Pico de Gallo

  • 4 4 Thinly Sliced Radishes

  • Tostadas

  • 16 Small 16 Corn Tortillas

  • Kosher Salt

  • Non-stick Cooking Spray

  • Pickled Serrano

  • 1/2 C 1/2 White Wine Vinegar

  • 1 T 1 Kosher Salt

  • 1 T 1 Sugar

  • 3 3 Serrano Peppers

  • Carne Asada Tostada

  • 1 lb 1 Trimmed Sirloin

  • 1 T 1 Course Ground Black Pepper

  • 1 T 1 Tajin Clasico Seasoning

  • 1 T 1 Course Ground Coriander

  • 1 T 1 Kosher Salt

  • 1 t 1 Ancho Chile Pepper

  • 1 t 1 Chile Powder

  • 1 t 1 Cumin

  • 1/2 t 1/2 Chile de Arbol

  • 1/2 t 1/2 Garlic Powder

  • Bluefin Tuna Tostada

  • 1 lb 1 Bluefin Tuna Steak (1 Large Piece)

  • 2 t 2 Kosher Salt

  • 2 t 2 Coarse Ground Black Pepper

  • 2 t 2 Course Ground Coriander

  • 1/4 t 1/4 Chile de Arbol

  • 1 T 1 Wok Oil (Any high temp cooking oil will work)

Directions

  • Tostadas
  • Preheat oven to 400°F. Prepare 4 baking sheets with parchment paper. (Use as many baking sheets as necessary to evenly spread out 16 tortillas.
  • Evenly place corn tortillas on prepared baking sheets. Lightly spray each tortilla with cooking spray then lightly sprinkle with kosher salt
  • Bake for 5-7 Minutes, until lightly golden brown. Flip tortilla, spray 2nd side wide cooking spray and season with same amount of salt.
  • Remove from oven when crispy golden brown and allow to rest.
  • Pickled Serrano Peppers
  • Combine vinegar, salt, and sugar in a small pot. Bring to boil and stir until fully dissolved. (Can be done in microwave safe dish. Microwave vinegar for 1 minute, then stir in the salt and sugar until fully dissolved.)
  • Thinly slice serrano peppers than add to vinegar mixture. Allow to soak for minimum of 30 minutes.
  • Carne Asada (I did this in the sous vide. This would also work cooked on grill.)
  • Start sous vide and turn to 129°F.
  • Combine all dried ingredients in bowl and whisk to combine. Heavily Steak with seasoning mixture. Place into vacuum bag and place into sous vide. Cook for 1 hour and 30 minutes.
  • Remove steak from sealed bag and sear over extremely hot grill or frypan, 1 minute per side.
  • After searing allow meat to rest. Thinly slice before adding to tostada.
  • Bluefin Tuna
  • Combine all dried ingredients in a bowl and whisk until fully combined. Start frypan over high heat.
  • When pan is hot, add oil then season tuna with dried seasoning mixture, and sear tuna for 1 minute per side.
  • Remove tuna and allow to rest until tostadas are assembled. Thinly slice before assembly.
  • Tostada Assembly
  • For each Carne Asada tostada (8):
    Apply a thin layer of Avocado Crema to each tostada, the add 3 slices of steak, and add crumbled Cotija cheese. Top with some Pico de Gallo and a few fresh cilantro leaves.
  • For Each Bluefin Tuna tostada (8):
    Apply a thin layer of Avocado Crema to each tostada, add 3 slices of tuna, a few slices of thinly sliced radish, and top with the pickled serrano peppers.

Notes

  • Bluefin Tuna can be subbed out for Ahi Tuna, use the same seasoning and cooking method.

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