Ahi Tuna Tostadas

Ahi tuna is one of my favorite fish to chow down on.  I like to think of it as “the steak of the sea”.  And just like a good filet mignon, I believe an ahi tuna steak should never be served well done. The rarer the better for this girl!  Plus, it’s just so gorgeous when you slice into a rare tuna steak, always a perfect, pretty pink!

Now, if the rare-ness of this appetizer totally freaks you out, cook it how you want to cook it!  These little morsels are packed with flavor -- medium to well done tuna is fine 

{just not preferred by me}.  But remember, part of what makes this dish so fabulous is it’s appeal to the eye, and a well done steak will mute the color palette a bit.

This recipe is adapted from Closet Cooking.  I opted to make it SkinnyChow by baking the wonton skins instead of frying and using light sour cream in the drizzle instead of mayo.  The wasabi packs the punch in the sauce so the base you use is not as important.

Ahi Tuna Tostadas

w/ sesame-ginger slaw and wasabi cream

16 wonton wrappers, sliced in half diagonally

Pam or other cooking spray

1 tbsp canola oil

One 15-oz ahi tuna steak 

Salt & pepper, to taste

1 batch sesame and ginger slaw

1 batch wasabi cream

2 tbsp sesame seeds

Wasabi Cream

1/4 c. light sour cream

1 tsp wasabi 

juice from 1/2 lime

      *combine all ingredients and refrigerate until ready

Sesame & Ginger Slaw

2 c. shredded cabbage

1 shredded carrot

2 green onions, diced

1 handful cilantro, chopped

2 tbsp rice wine vinegar

juice from 1/2 lime

1 tbsp vegetable oil

1 tsp sesame oil

1 tsp honey

1 tbsp grated ginger

      *Combine cabbage, carrot, onions and cilantro in a medium sized bowl.  Whisk together remaining     ingredients in a small bowl and pour over cabbage mixture.  Refrigerate until ready.

1. Preheat oven to 375.  Spray both sides of each wonton wrapper with cooking spray and space out evenly on a cookie sheet.  Bake wontons in oven until browned, about 5 to 7 minutes.  Set aside to cool.  
2. Heat grill or grill pan over high heat and brush with oil.  Season tuna steak with salt and pepper.
3. Sear tuna for 1 to 2 minutes on each side {or cook to your liking}.  Remove tuna from heat and let cool 10 to 15 minutes. Slice tuna steak into 32 strips, one for each wonton crisp.
4. Assemble your tostadas: pile wonton crisp with slaw, top with tuna and a little more slaw, drizzle with wasabi cream and sprinkle with sesame seeds.  

These tostadas are a perfect appetizer for your next party.  They are a teeny bit labor intensive on the assembly side but when your guests take their first crispy bite, their faces with be your reward!  

Nutrition information (per piece): 45 calories, 1.5 g fat, 3.5 g protein, 3.8 carbohydrates