Oh my gosh am I happy to finally report to you that we’ve got some decent weather! It’s been in the 60’s for the last few days and everyone and their mom is outside soaking in the warmth after an always way too long winter up here in Chicago. I won’t lie, I hung outside all afternoon after making this Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise and literally went to town! Tuna Poke is a traditional Hawaiian dish served up in a bowl with sushi rice and a few other goodies. The tuna is quickly marinated in soy sauce, sesame oil and rice wine vinegar and then served up! It’s so good just eaten like this with tortilla chips… Wait a minute! Why not put it on a tortilla chip like a tostada and load it up with everything else that would normally go in a tuna poke bowl? So, I did!
Whenever I get into the kitchen for the day, the first thing I do is prep up everything so that the cooking process is seamless. The French have a term for this called, “mice en place,” which means everything in its place. Everything is exactly how it should be, where it should be, when you need it, got it? So, to start off any recipe that uses fresh produce I always head over to my Franke farm house sink and roll out my Franke roller mat and rinse off my veggies. The Franke roller mat makes for the perfect colander when you have large vegetables that need to be cleaned on all sides, like radishes. Not only is it amazing for rinsing vegetables but it also serves as a rack for drying dishes and a hot pad for your smoking hot pans that come off the cook top or oven. We seriously use it every single time we are in the kitchen, no joke.
Once all of your produce is cleaned and dried it’s then time to prep up. The only knife cuts for this tuna poke bowl consist of either slicing or medium dicing. No, nothing has to be perfectly cut but if you are looking to master your knife cuts then this a great recipe to practice on. When I was in culinary school we would literally have knife cut skill tests to make sure they were the perfect size and shape. It was actually pretty easy as I’ve always had pretty good knife cuts. My culinary basics partner really struggled in this area so when I was finished and had extra, I would scrape them off of my cutting board on to his to help him out… Not sure if he ever used the ones I gave him but oh well. There are also ways to interchange this recipe with different ingredients. For example, you can exchange pineapple for mango, or papaya, or you can add on things like diced red onion or tobiko, which is flying fish caviar. Seriously this tuna poke tostada can go in as many directions as you’d like It to.
When it comes to make the actual tuna poke itself, it’s of the upmost importance to use sashimi grade tuna. Sashimi means that it is of the highest quality and freshness so that it can be safely consumed raw. Let me let you in something I learned long ago. If something smells like fish, then don’t eat it. When I inhaled this tuna, I smelled absolutely nothing. If anything, seafood should have a slightly sweet scent to it, but it should never be fishy. Now I can go overboard about stuff like this because of my background but in the end, fish should smell good not bad. So once your fish is medium diced, toss it around in some soy sauce, rice wine vinegar, sesame oil, fresh grated ginger, lime juice and scallions and let marinated for about 5 minutes. You aren’t looking to marinate overnight, you are looking to quickly infuse flavor so don’t try to let this sit for a few days before eating it! Marinated it quickly and then plate it up!
I served the tuna poke on a home fried tortilla shell along with all of the diced veggies and fruit and then finished off with an incredibly easy to make and delicious chili-garlic mayonnaise. Finish it off with some mice greens if you’d like and you are good to go! Impress your guests with this beauty!
Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise
For the Tuna:
- 1 ½ pounds of sashimi grade tuna
- 3 tablespoons of soy sauce
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of finely grated fresh ginger
- 1/3 cup of thinly sliced green onions
For the Mayonnaise:
- 1 cup of mayonnaise
- ¼ cup of chili-garlic paste
For the Vegetables:
- 1 seeded and medium diced cucumber
- 1 cup of medium diced pineapple
- 3 thinly sliced radishes
- 1 peeled seeded and medium diced avocado
- micro greens for garnish
- 8 fried corn tortilla shells
Tuna: Add all of the ingredients to a bowl and mix until combine and refrigerate until ready to use. Eat within 12 hours of making this.
Mayonnaise: Whisk together both ingredients in a bowl until combined and chill until ready to use.
To Plate: Place the tuna on a fried corn tortilla shell and top off with diced cucumber, pineapple, avocado, sliced radish, chili-garlic mayonnaise, and micro greens.