AHI TUNA TOSTADAS W/GOCHUJANG LIME AIOLI

Ahi Tuna Tostadas W/Gochujang Lime Aioli image

Provided by gailanng

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

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.