Growing up in the prairies, I hated fish - likely because my experience with it was only ever consisted of frozen fish sticks. But when I moved to Vancouver, I knew I had no choice but to get on board. The first time I tried raw tuna, was not a pretty sight. And don’t even get me started on oysters.. still a no for me.
So the fact that I now make rare seared tuna at home and actually crave it, should tell you everything about this recipe. These tostadas are LOUD: a marinated rare tuna steak, sweet mango salsa, quick-pickled radish for crunch and acid, and my favorite - a chili crisp mayo that ties it all together.
If you’re nervous about raw tuna - same. Get sushi grade, or cook it longer or use canned - tips on all of that below! Enjoy.
seared tuna tostadas with mango salsa
TOTAL TIME: 30 minutes
SERVES: 2 (6 tostadas)
tools i use.
tips from rach.
make it GF: ✅ use tamari in place of soy sauce
make it DF: ✅
add more veggies? diced cucumber is a great, easy add for extra crunch and freshness - add it straight to the mango salsa.
make your own tostada shells:
oven: brush corn tortillas lightly with oil on both sides, lay flat on a baking sheet, and bake at 400°F for 8-10 minutes, flipping halfway, until golden and crisp.
stovetop: heat about ¼ inch of neutral oil in a skillet over medium-high heat and fry each tortilla 30-45 seconds per side until golden and crisp. Drain on paper towels and salt immediately.
simplify: