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Ahi Tuna Tostadas w/Gochujang Lime Aioli

Super quick, easy and light Ahi Tuna Tostadas with Gochujang Lime Aioli recipe. Perfect dish for summer!
Posted By: Amy Kristy
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Prep Time: 10 | Cook Time: 5 | Ready In: 15
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oil for frying
16 round wonton wrappers
1 tablespoon oil
1 5 ounce ahi tuna steak
salt and pepper to taste
1 batch sesame and ginger coleslaw (recipe below)
1 batch gochujang aioli (recipe below)
2 green onions (sliced)
4 birds eye chilies (sliced)
2 tablespoons sesame seeds

Gochujang and Lime Aioli
1/4 cup mayonnaise
1 tablespoon gochujang
1/2 lime (juice)

Sesame and Ginger Coleslaw
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)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 tablespoon ginger (grated)
1 birds eye chili (minced, optional)
1 tablespoon sesame seeds

Cooking Process:

1. Heat the oil in a pan.
2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
3. Heat up the grill (or your grill pan) and brush it with oil.
4. Season the tuna on both sides.
5. Grill the tuna for no more than 2 minutes per side.
6. Cut the ahi tuna into slices.
7. Assemble the tostadas and enjoy.

Gochujang Lime Aioli:
1. Combine ingredients, set aside until ready to use.

Sesame Ginger Coleslaw:
1. Mix the cabbage, carrot, green onion and cilantro in a large bowl.
2. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
3. Toss the salad in the dressing and garnish with sesame seeds.

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Reviewed on: Aug 3, 2015 By
great light lunch or dinner. Especially when it's hot out