Ahi Tuna Poke Tostada
Looking for a fun way to spruce up your poke bowls? Try these tasty Ahi Tuna Poke Tostadas. They're gluten-free, grain-free, and absolutely delicious.
Ingredients
- AHI TUNA
- 1.5 lbs sushi-grade ahi tuna cubed
- 1 tbsp sesame oil
- 4 tbsp coconut aminos or tamari or soy sauce
- 4 tsp rice vinegar
- 1 lime juiced
- ¼ tsp grated ginger
- 1/2 orange juiced
- salt and pepper to taste
- 10 grain-free tortillas or tortillas of choice
- avocado spray
- KALE SALAD
- 1 bunch of kale chopped
- 2 tbsp olive oil
- 2 tbsp coconut aminos or tamari or soy sauce
- 1 lime juiced
- 2 tbsp rice vinegar
- salt and pepper to taste
- 3 scallions chopped
- ¼ cup cilantro chopped
- SRIRACHA MAYO
- ½ cup vegan mayo
- 1 tbsp lime juice
- 1.5 tbsp sriracha
- MASHED AVOCADO
- 2 avocados
- 1/2 lime juiced
- salt and pepper to taste
- TOPPINGS
- cilantro
- radishes
- lime juice
- sesame seeds black white or both
Instructions
- Preheat oven to 425°
- For the POKE: Add all the poke ingredients EXCEPT tortillas, into a large bowl and mix gently. Marinate in the fridge for at least 20 minutes to a couple hours.
- In another large bowl, add in the kale, olive oil, coconut aminos, lime juice, salt, pepper, cilantro, scallions, and mix well. Massage with hands to soften the kale leaves.
- Spray the tortillas on each side with avocado spray and bake for about 3-4 minutes per side or until crispy.
- In a bowl, mash the avocado with a fork and add in the lime juice, salt, and pepper. Set aside.
- In another bowl, add all the ingredients for the sriracha mayo and set aside.
- Assemble the tostadas by starting with a layer of the avocado spread, then the kale salad, and top with the ahi tuna. Drizzle with the sriracha mayo and top with more lime jiuce, radishes, and cilantro.