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Recipe Card
ingredients
- 2 tablespoons San-J Umami Tamari Splash
- 2 tablespoons San-J Umami Tamari Splash
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 12 ounces sushi grade ahi tuna, cut into small cubes
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons wasabi paste
- 1 tablespoon fresh cilantro, chopped
- 4 6 inch corn tortillas
- Pinch of sea salt
- 2 green onions, thinly sliced
- 1 avocado, thinly sliced
- Toasted sesame seeds, for garnish
Method
Step 1
Preheat oven to 400°F.
Step 2
In a container with a tight fitting lid, combine San-J Umami Tamari Splash, San-J Tamari, sesame oil, and ginger. Shake vigorously to combine. Pour over cubed tuna and cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
Step 3
Place corn tortillas on a non-stick baking sheet and lightly spray both sides of the tortillas with cooking spray. Sprinkle with sea salt and bake for 5 minutes. Flip and bake for 2-5 more minutes or until tortillas are crispy and starting to turn golden brown.
Step 4
In a small bowl, add sour cream, lime juice, wasabi paste and cilantro and stir to combine.
Step 5
Top tostadas with sliced avocado and ahi tuna. Sprinkle with a pinch of sea salt, sesame seeds, sliced green onion and drizzle of wasabi crema.