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Tuna Poke Tostada

Tuna Poke Tostada

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  • Poke Sauce:
  • 2 cups Gluten-Free Thai Style Chili Sauce

  • 2 cups No Preservatives Added Non-GMO Toasted Sesame Oil

  • 2 cups Kotteri Miri

  • cups Hoisin Sauce

  • 1 cup Soy Sauce

  • cup white sesame seeds

  • ½ cup grated ginger

  • ½ cup honey

  • ½ cup ½ cup chopped scallion

  • Black Sesame Furikake:
  • ¼ cup black sesame seeds

  • ¼ cup vegetable oil

  • ¼ cup bonito flakes

  • 2 teaspoons sugar

  • 2 teaspoons Korean chili flakes

  • 2 teaspoons nori powder

  • ½ kosher salt

  • Avocado Puree:
  • 2 large avocados

  • ¼ cup extra virgin olive oil

  • ¼ cup water

  • 2 tablespoon lime juice

  • 1 ½ tablespoons honey

  • ½ teaspoon citric acid or lime juice

  • 1 teaspoon Maldon Sea salt

  • 1 teaspoon minced habanero pepper

  • Tostadas:
  • 1 pound fresh sushi grade tuna, cleaned and diced

  • 6 ounces wakame seaweed, chopped

  • 2 ounces sliced scallions

  • 8 tostada shells

  • Garnishes:
  • ¼ medium red onion, thinly sliced

  • Cilantro leaves

  • Lime zest

  • Lime wedges


  • To prepare the tuna poke sauce, combine all ingredients in a large bowl; set aside.
  • To prepare the furikake, toast sesame seeds in a skillet over medium heat until fragrant, being careful not to burn; set aside and let cool. Place oil in a small skillet and fry the bonito flakes for 1 minute or until light golden brown. Remove with a slotted spoon. Let dry and cool on paper towels. Place in a small mixing bowl with sesame seeds and stir in remaining ingredients. (Keep dry and use as a seasoning on top of other dishes.)
  • In a medium bowl, stir together tuna and 1 cup Poke Sauce. Cover and refrigerate for at least 30 minutes to marinate*. Stir in scallions and wakame.
  • To prepare the avocado puree, clean avocados making sure to remove any brown spots. Place in a blender or food processor with all remaining ingredients except habanero pepper and blend until smooth. Remove from blender and stir in habanero.
  • To assemble the tostadas, spread each tostada shell with a thin layer of avocado puree (about 2 to 3 tablespoons). Place marinated tuna mixture on top of the avocado puree and sprinkle generously with Black Sesame Furikake. Garnish with sliced red onion, scallions, lime zest and cilantro. Finish with a squeeze of lime.

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