Sashimi Tuna Tostadas with Tangy Soy Glaze
Sashimi-grade tuna, marinated cucumbers, and a tangy soy glaze upgrade this classic Mexican dish. It looks super fancy but is surprisingly simple to make.
- 3 tablespoons soy sauce
- Juice of 1 lemon
- 1 teaspoon agave
- 1 dash chipotle-flavored hot sauce (Tapateo brand recommended)
- 1 small cucumber, deseeded and cut thinly on a bias
- 1/2 cup plus 3 tablespoons cider vinegar
- 3 tablespoons yellow mustard seeds
- 1 tablespoon sugar
- 3 tablespoons Mexican crema (or sour cream)
- 10 tostada chips
- 6 ounces sashimi-grade tuna, cut into 2-inch squares
- Lime, for garnish (optional)
- Combine soy, lemon juice, agave, and chipotle hot sauce. Set aside.
- In a small bowl marinate cucumbers in 3 tablespoons cider vinegar for about 5 minutes.
- In a small pot, combine remaining 1/2 cup vinegar, mustard seeds, and sugar. Bring to a boil. Reduce to a simmer and cook gently until liquid thickens. Remove from the heat.
- To assemble tostadas, place 1 small dollop crema on a chip. Top with 1 slice tuna. With a spoon or a brush, lightly coat with soy mixture. Top with cucumbers, a few mustard seeds, vinegar reduction, and 1 dash fresh lime juice, if desired.
- Recipe provided by Executive Chef Akhtar Nawab of La Cenita in New York City