Crispy tortillas meet smoky salsa macha, creamy chipotle aioli, and buttery slices of sushi-grade tuna. A perfect balance of heat, acid, crunch, and richness.
Why You'll Love Tuna Tostada
Who doesn't love a crispy, creamy, spicy, citrusy tuna tostada layered with housemade chipotle aioli, salsa macha, and crunchy fried leeks? Inspired by Contramar and zhuzhed by TanyaShaby - this may be the best bite I've had in 6 months.
Tips and Tricks
- Use a thermometer for frying oil to hit perfect crispness on both tortillas and leeks.
- Prep salsa macha and aioli ahead to make assembly quick and stress-free.
- Slice tuna cold straight from the fridge to keep it clean and thin.
Variations
- Swap tuna for salmon or hamachi
- Add thinly sliced radish or cucumber
- Drizzle with sweet soy glaze or citrus ponzu
Substitutions
- Use mayo + sriracha instead of chipotle aioli
- Use sunflower oil if you're out of avocado oil
- Swap Greek yogurt base for aioli if avoiding raw egg
Best served with
- Crisp lager or michelada
- Paloma or mezcal cocktail
- Chilled cucumber soup
- Pickled vegetables
How to Store Leftovers
- Salsa macha will keep up to 5 days in a sealed container at room temp. Aioli keeps 3 days refrigerated. Tuna and leeks should be stored separately in the fridge and used within 24 hours. Always assemble tostadas fresh for best texture and presentation.
Common Questions
Can I prep in advance?
Yes-make all components ahead, then assemble to order.
Is it safe to eat raw tuna at home?
Yes, if it's sushi-grade from a trusted source.

Tuna Tostada
Crispy tortillas meet smoky salsa macha, creamy chipotle aioli, and buttery slices of sushi-grade tuna. A perfect balance of heat, acid, crunch, and richness.




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