Ahi Tuna Mini Tostada Bites
Perfect Bites Appetizer
Servings: 21
Ingredients
- 6 6 1/2 inch corn tortillas
- Canola oil, for frying
- 1/2 lb raw sushi grade ahi, cut into small cubes
- 1-1/2 tbsp ponzu sauce
- 1/2 tsp sesame oil
- 1/3 cup mayonnaise
- 1-1/2 tsp sambal oelek (fresh chile paste), or to taste
- 2 cup finely shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1 tbsp rice wine vinegar
- Kosher salt and freshly ground black pepper to taste
- 1 ripe avocado
- Lime wedges
Instructions
- To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.
- In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.
- For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.