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Sashimi Tuna Tostadas with Tangy Soy Glaze

Sashimi Tuna Tostadas with Tangy Soy Glaze


  • 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)


  1. Combine soy, lemon juice, agave, and chipotle hot sauce. Set aside.
  2. In a small bowl marinate cucumbers in 3 tablespoons cider vinegar for about 5 minutes.
  3. 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.
  4. 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


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