Best 5 Ahi Tuna Tostadas Wgochujang Lime Aioli Recipes

For those seeking a taste of culinary excellence, the ahi tuna tostadas with gochujang lime aioli is a dish that captivates the palate with its exquisite blend of flavors. The tender ahi tuna, seared to perfection, rests atop crispy tostadas, forming a harmonious union of textures. The gochujang lime aioli, a vibrant fusion of Korean and Mexican flavors, adds a tantalizing spicy and tangy kick to each bite. This article delves into the intricacies of crafting this delectable dish, providing a step-by-step guide to creating this culinary masterpiece in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

TESQUE-SEARED AHI TUNA TATAKI TOSTADITAS

Tesque-Seared Ahi Tuna Tataki Tostaditas image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 45

Ingredients

6 blue corn tortillas, cut in 1/2 and fried until crispy
1 cup julienned heart of romaine
Guacamole, recipe follows
2 (3-ounce) ahi tuna steaks, seasoned with Tuna Seasoning, recipe follows, and seared until rare
Pico de Gallo, recipe follows
Avocado Crema, recipe follows
Chipotle Crema, recipe follows
Lime slices
cilantro sprigs, or julienned red and yellow peppers, for garnish, optional
3 large avocados, peeled and pitted
1/2 small red onion, diced
2 jalapenos, stemmed, de-veined, seeded, and diced
1/4 cup cilantro leaves, cleaned and chopped
1/2 lime, juiced
1/2 teaspoon ground cumin
Hot sauce, optional
Salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
Pinch dried Mexican oregano
Salt and freshly ground pepper
6 plum tomatoes, chopped
1/2 small red onion, diced
1/4 cup chopped cilantro leaves
1 jalapeno, stemmed, de-veined, seeded and diced
1/2 teaspoon ground cumin
1/2 lime, juiced
Salt and freshly ground pepper
1 large avocado
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper
2 to 3 whole canned chipotle peppers, seeds removed
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper

Steps:

On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.
Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.
Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.
Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.
Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.
Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

AHI TUNA TARTARE WITH WASABI AIOLI

Ahi Tuna Tartare with Wasabi Aioli image

This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!

Provided by Love2Cook

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 3h20m

Yield 12

Number Of Ingredients 12

Ingredients

½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
2 tablespoons peanut oil
1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
¼ teaspoon wasabi powder
2 teaspoons water
½ teaspoon wasabi powder
⅓ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon fresh lime juice
1 (12 ounce) bag tortilla chips
1 ripe avocado, diced
¼ cup finely diced red onion

Steps:

Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

Nutrition Facts : Calories 259 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 16.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 197.7 mg, Sugar 1.1 g

AHI TUNA TOSTADAS W/GOCHUJANG LIME AIOLI

Ahi Tuna Tostadas W/Gochujang Lime Aioli image

Make and share this Ahi Tuna Tostadas W/Gochujang Lime Aioli recipe from Food.com.

Provided by gailanng

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

oil, for frying wontons
16 wonton wrappers (the round ones)
1 tablespoon vegetable oil
1 (5 ounce) ahi tuna steaks
salt and pepper, to taste
2 green onions, sliced (for garnish)
4 birds eye chilies, sliced (for garnish)
2 tablespoons sesame seeds (for garnish and can mix white and black seeds)
1/4 cup mayonnaise
1 tablespoon gochujang
1/2 lime (juiced)
2 cups cabbage, shredded
1 carrot, shredded
2 green onions, diced
1 handful cilantro, chopped
2 tablespoons rice wine vinegar
1/2 lime juice
1 tablespoon peanut oil (or vegetable oil)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 tablespoon ginger, grated
1 birds eye chili, minced (optional)
1 tablespoon sesame seeds

Steps:

Heat the oil in a pan.
Fry the wontons in batches until crispy and set aside on paper towels to drain.
Heat up the grill (or your grill pan) and brush it with oil.
Season the tuna on both sides.
Grill the tuna for no more than 2 minutes per side.
Cut the ahi tuna into slices.
Assemble the tostadas by layering the fried wonton, Sesame Ginger Coleslaw, ahi tuna and topping with the Gochujang Lime Aioli. Garnish with sliced green onions, chilies and sesame seeds.
To Make The Gochujang Lime Aioli:
Combine ingredients, set aside until ready to use.
To Make The Sesame Ginger Coleslaw:.
Mix the cabbage, carrot, green onion and cilantro in a large bowl.
Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
Toss the salad in the dressing and garnish with sesame seeds.

Nutrition Facts : Calories 303.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 16.3, Sodium 220.7, Carbohydrate 32.7, Fiber 4.2, Sugar 6.2, Protein 14.6

AHI TUNA MARINADE

Ahi Tuna Marinade image

Tuna marinade. Makes enough for 2 ahi tuna steaks.

Provided by TomOB

Categories Marinades

Time 5m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup soy sauce
2 tablespoons white wine
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
¼ teaspoon red pepper flakes

Steps:

Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 5.8 g, Fat 16 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 1806.2 mg, Sugar 1.1 g

ASIAN GRILLED TUNA WITH WASABI AIOLI

Asian Grilled Tuna with Wasabi Aioli image

Fire up with an Asian taste adventure including ginger, soy sauce, toasted sesame and wasabi.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
2 pounds tuna steaks, 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired

Steps:

In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

Nutrition Facts : Calories 415, Carbohydrate 5 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg

Tips:

For the freshest ahi tuna, look for fish that is bright red in color and has a firm texture.
If you can't find fresh ahi tuna, you can substitute another type of sushi-grade fish, such as salmon or yellowtail.
To make the gochujang-lime aioli, simply whisk together gochujang, mayonnaise, lime juice, garlic, and salt until smooth.
If you don't have gochujang, you can substitute another type of hot sauce, such as Sriracha or sambal oelek.
To make the tostadas, simply spread a layer of refried beans on each tortilla and top with ahi tuna, gochujang-lime aioli, cabbage, and radish.
You can also add other toppings to your tostadas, such as avocado, salsa, or sour cream.

Conclusion:

Ahi tuna tostadas with gochujang-lime aioli are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a quick weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give these ahi tuna tostadas a try. You won't be disappointed!