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Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise

This Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise, cucumbers, pineapple, avocados, is the perfect seafood appetizer.
Course Appetizer
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 426kcal


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.
  • Serve!



Calories: 426kcal | Carbohydrates: 21g | Protein: 24g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 677mg | Potassium: 494mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2015IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg