Ingredients
Equipment
Method
For the Tuna
- Place the garlic, soy sauce, honey, ginger, sesame oil, and wasabi paste in a bowl. Whisk to combine and pour it over the tuna steaks. Transfer the steaks to the fridge and chill until ready to cook.1 clove garlic, 2 tbsp soy sauce, 2 tsp honey, 2 tsp fresh ginger, 1 tsp sesame oil, 1 tsp wasabi paste, 2 tuna steaks
For the Avocado Mayo
- Place the avocado, garlic, lemon juice, mayo, soy sauce, and fresh ginger in a food processor. Blitz until very smooth. Transfer to a bowl and chill until ready to serve.1 avocado, 1 clove garlic, 1 small lemon, 2 tbsp mayo, 1 tbsp soy sauce, 1 tsp fresh ginger
For the Tostadas
- Line a baking sheet with tin foil. Lay the bacon onto the bacon sheet without overlapping the slices.4 strips thick cut bacon
- Place the bacon in a cold oven and set it to 400°F. Cook the bacon for 20-25 minutes, rotating once halfway through, or until crispy. Transfer the bacon to a plate lined with a paper towel and set aside to drain.
- Heat an inch of neutral oil in a large cast iron skillet until rippling. Add a tortilla and fry until crispy on both sides. Transfer to a plate lined with a paper towel and set aside to drain. Repeat with the remaining tortillas.4 blue corn tortillas**, Neutral oil
- Drain all but a tablespoon of the oil from the skillet. Add the tuna steak and sear over medium-high heat for a minute or two. Flip and repeat. Transfer the steak to a cutting board and slice.2 marinated tuna steaks
- Slather the tortillas with the avocado mayo and top with the mixed greens, bacon, tomatoes, tuna slices, jalapeños, and cilantro. Serve immediately.1 batch Avocado Mayo, 1 cup mixed greens, 2 large heirloom tomatoes, 4-5 cherry tomatoes, 1 jalapeño, Fresh cilantro
Notes
** You can use any style of tortilla you wish. I would recommend using corn tortillas, though. I find they take to frying a little better than flour.