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Tuna Tostadas

Spicy Tuna Tostada with Avocado and Crispy Shallots

  • Author: Camille Styles


With Mexican-inspired flavors and a restaurant-worthy presentation, these tuna tostadas will bring the wow-factor to any dinner or gathering.


Units Scale
  • 8 ounces sushi-grade tuna, chopped into 1” pieces
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds (I like to toast them first)
  • 2 green onions, thinly sliced
  • 4 tostada chips OR 4 Sieté grain-free tortillas
  • 1/4 cup mayonnaise
  • 1 teaspoon chipotle powder (more or less, depending on how spicy you like it)
  • juice of 1 lime
  • kosher salt to taste
  • 1 shallot, peeled and thinly sliced
  • olive oil or avocado oil, for frying
  • 1 avocado, pitted and chopped into 1” pieces
  • fresh cilantro leaves for garnish


  1. Marinate the tuna. In a small saucepan, combine the soy sauce and sugar. Warm over medium heat until just beginning to simmer, whisk together until the sugar dissolves, then turn the heat off and transfer to a medium bowl. Add the sesame oil, seeds, and green onions and whisk to combine. When the mixture is room temperature, add the tuna, toss well in the marinade, then cover and put in the refrigerator for at least 30 minutes.
  2. Make the chipotle aioli. In a small bowl, whisk together the mayonnaise, chipotle powder, lime juice, and a pinch of salt. Set aside.
  3. Fry the shallots. In a small sauté pan, coat the bottom with about ¼” of your frying oil. Heat over medium-high until a drop of water sizzles in it, then add your sliced shallot. Fry until golden, then stir the shallots around the pan until they’re all golden brown. Transfer to a paper towel-lined plate.
  4. If using grain-free tortillas, place on a baking sheet and bake in a 400 F oven for about 8 minutes, until crisp. 
  5. When ready to serve, spread a small spoonful of aioli over each tostada base. Top with your marinated tuna, evenly distribute the chopped avocado between the tuna pieces, then garnish with crispy shallots and cilantro leaves. Eat!