This recipe is perfect for wanting a restaurant-grade meal but at a more affordable cost. It sounds like an expensive dish, but if you use small portions of tuna it can be affordable and oh so delicious.

Ahi Tuna Tostadas
2 servings 40 minutes 

  • 6-12 oz. Ahi tuna (6 oz per person)
  • 6 corn tortillas
  • 1 leek, white and light green parts only, sliced, washed, and dried
  • 1 avocado, sliced into half-moons
  • 1 jalapeño, thinly sliced
  • ⅓ cup cilantro, leaves
  • 3 small radishes and 1 lime thinly sliced, for garnish, if needed
  • 1 cup orange juice
  • ¼ cup coconut aminos
Mayonnaise (aioli)
  • 3 egg yolks
  • 1-2 lemons, juiced
  • 5 cloves of garlic confit
  • 1 ½ cups oil of your choice (olive or avocado)
  • Salt & pepper
  1. Slice tuna (refer to the video for help) and place it in a sealable container.
  2. Pour coconut aminos and orange juice into the ahi container.
  3. Seal in a container and gently shake, then place in the refrigerator to marinate.

Homemade mayonnaise:

  1. Add the yolks, lemon juice, and garlic confit to a food processor or blender.
  2. Turn on the food processor to combine ingredients.
  3. Slowly drizzle in the oil to emulsify.
  4. Add salt and pepper to taste.

Frying tortillas:

  1. Pour a fair amount of high-heat oil into the pan on medium heat.
  2. Place the corn tortillas in the pan to fry and fry until they are golden brown on both sides.
  3. Take the fried tortillas and place them on a plate or baking sheet covered in paper towels to soak up the extra oil and sprinkle with salt.

Crispy leeks:

  1. Reuse the oil from the tortillas.
  2. Make sure the leeks are very dry so the oil doesn’t splatter.
  3. Cook and mix until they become golden brown.
  4. Remove and place into a bowl lined with a paper towel to soak up the oil and sprinkle with salt.

Plating Tostadas:

  1. Place the fried tortilla on the plate.
  2. Spread mayonnaise evenly across the tortilla.
  3. Use 2-3 slices of ahi tuna per tostada.
  4. Then add 1-2 slices of avocado, jalapeños, crispy leeks, and cilantro.
  5. To make the presentation extra fancy, add the sliced radishes and limes to the plate.



  • If ahi tuna is out of your budget, try this recipe with canned tuna or chicken.
  • Don’t worry if you do not have a food processor to make the mayonnaise. Any blender could work!
  • Store any extra mayonnaise inside the refrigerator for 1-2 weeks.
  • Oil safety: Always keep an eye on your pan when you are frying. You do not want your oil to smoke or catch on fire.
  • Never put water on a grease fire.
  • Use a metal lid or cookie sheet to seal off air, or extinguish the fire with salt or baking soda.
  • If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more.)

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