If you follow @LondongirlinNYC (Amanda) on Instagram you know that ‘Why Don’t We Fall In Love’ season is upon us. What does that mean? It simple terms, it means that the weather is getting warm and it’s a sign to live your best life this Summer. It means flirty fashions, rooftops, drinks with your girls, romance, and more. Summers in New York are just top tier! Its all about being outside with the people you love and glowing while you’re doing it. And that’s how it should be, even if you’re not from New York!

It’s like that Issa Dee video where she urges everyone to live in their purpose with the famous quote “ it’s me season”. And baybee “me season'“ has been activated which means I’m giving you all of my favorite Summer recipes that will have you thriving and living this season. I’m talking about cute barbecues with friends, spontaneous get togethers, and delicious cocktails. First up are these Mexican Tuna Poke Tostadas!

These tostadas are one of my favorite recipes to make because they’re easy, require minimal effort, and they impress every time. All you have to do is fry (or bake) corn tortillas, make the filling and jazz it up! Super simple and a great snack to make when having drinks with friends.

Here are the deets!

Use a sharp knife and use it to cut the tuna against the grain. A sharp knife and cutting against the grain ensures that you’re cutting nice even chunks without tearing the tuna.

You’ll want to purchase great quality tuna. My favorite place to shop for tuna is definitely HMart. If you don’t have an HMart nearby, try your luck at your neighborhood fish market.

You can use Orange and Lime juice in place of the Ponzu Sauce. I used Ponzu sauce for the citrusy taste in this but as an alternative you can use the juice of half of an orange and the juice of half of a lime. This will the trick and provide similar flavors.

Make sure that you don’t season the tuna until you’re ready to plate and enjoy the tostadas. At most, the seasoned tuna should only sit with the seasoning mixture for no more than 15 minutes. The tuna is raw and you’ll want to serve and enjoy this when the tuna is nice and fresh. My advice would be to prep the tuna first (cut it up into chunks) and make the seasoning mixture separate and refrigerate both until you’re ready to serve and until you’ve fried your tortillas. This is also a great way to be ready to go if you’re expecting company and want to have everything ready.

As an alternative, you can bake or air-fry the tortillas.

To air-fry I would recommend lightly spraying your corn tortillas on each side with cooking spray and then cooking for 3-4 minutes at 400 degrees until golden and crispy.
To bake, Preheat oven to 400°F. Spray two large baking sheets with cooking spray. Then, lightly spray both sides of the tortillas with cooking spray and place in a single layer on prepared baking sheets. Bake the tortillas for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are golden and crispy.

Ingredients:

4 servings

For the Chipotle Sauce:

4 tablespoons of mayonnaise
1.5 tablespoons of chipotles in adobo
Juice of half of a lime

For the Tuna Seasoning Mixture:

Juice of half of a lime
1 teaspoon of low-sodium soy sauce
1/2 teaspoon of sesame oil
1 teaspoon of Ponzu Sauce
1/2 teaspoon of freshly grated ginger

For the Tostadas:

3 pounds of fresh Tuna, cut into 1 inch cubes
4-6 corn tortillas
Seasoning mixture
1/3 teaspoon of sesame seeds
1 avocado, sliced thin
Chipotle Sauce
Oil, for frying
Cilantro, roughly chopped as garnish

Directions:

First we prep the tuna. On a clean cutting board, cut the tuna against the grain with a sharp knife into 1 inch chunks. Set aside.

Now it’s time to make the tostadas. Add oil to a skillet under medium to high heat. Once the oil is hot, add your corn tortilla(s) to the oil and fry until golden brown on each side. You can fry one at a time or 2-3 at a time depending on the size of your skillet. Be sure not to overcrowd your pan.

Then, we make the seasoning mixture for tuna. In a medium sized bowl, combine the lime juice, low-sodium soy sauce, sesame oil, ponzu sauce, and ginger. Mix to combine and set aside.

It’s time to season the tuna. Add the tuna chunks into the bowl with your seasoning mixture and sesame seeds. Mix to combine and set aside for about 10 minutes while we prep the rest of the ingredients.

Let’s make the chipotle sauce. In a small bowl, add in the mayonnaise, chipotles in adobo, and lime juice.Mix to combine and set aside.

To assemble the tostadas de atún, take one tostada and smear a bit of the chipotle sauce on the tostada. Then, spoon about 2 tablespoons of the seasoned tuna mixture onto the tostada. Next, add the thinly sliced avocado slices right on top. Repeat these steps until all of your tostadas are assembled.

To garnish, use the leftover chipotle sauce to drizzle on top of each tostada and garnish with cilantro.

Plate and enjoy!