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Yes, I know – these Bluefin Tuna Wonton Tostadas sound so random but trust me – this appetizer recipe is SO good! No joke.
Table of Contents
Why You’ll Love Bluefin Tuna Wonton Tostadas
Let’s start off by talking about the amazing wonton tostadas you are going to be freshly baking. If you have never made your own, you’re in for a treat. Fresh out of the oven, the crunchy texture is amazing – and it is the perfect vessel to deliver the silky tuna and mayo blend that is out of this world. This recipe is so unique and perfectly balanced, it’s not like anything you have ever tried. This tuna is perfect as a main or an appetizer – You’re going to love it!
How To Prepare
Stick With Cold Tuna – Leave your tuna in the fridge till you’re ready to cut. Having your tuna super cold will make it easier to cut thin slices and not tear the tuna up. You can even pop it in the freezer for 10-15 minutes to firm up even more before you even start to make these Bluefin Tuna Wonton Tostadas.
Toast Your Own Sesame Seeds – If you can’t find toasted sesame seeds, you can always freshly toast them yourself in the pan. It smells amazing and they’re nice and fresh!
Zest Your Lemon Right Before Assembly – Wait till right before and zest the lemon right on top. This will keep your lemon zest bright and fresh!
Mix Your Mayo Base Ahead Of Time – If you are going to be short on time you can always mix your mayo up to 2 days ahead of time
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🔥Chef Nadia’s Tip🔥
You might be tempted to skip the lemon zest but don’t because you need the bite of brightness in this recipe. It really makes it.
Substitutions and Variations
- Substitutions
- Fish Swap → Want this Bluefin Tuna Wonton Tostadas appetizer but aren’t a Bluefin fan? Swap your bluefin for some sushi-grade ahi, toro, or salmon.
- Japanese Mayo → Don’t have Japanese mayo, that’s okay. Mix regular mayo with a splash of rice vinegar and a pinch of sugar.
- White Miso Paste → You can easily swap it for yellow miso if you can’t find white.
- Variations
- Vegetarian Variation → Use thinly sliced avocado or marinated tofu for a creamy vegetarian friendly swap.
- Spicy Tuna Crunch → Mix some sriracha, chili crisps or salsa macha into your mayo mixture if you want some kick!
- Avocado Bite → Add some thinly sliced avocado under your bluefin for an extra creamy bite.
The Perfect Pairings
Drink: A Cucumbertini or a bright and crisp Rosé will be a nice bright cocktail to pair nicely with this Bluefin Tuna Wonton Tostadas recipe.
Main: For a main, let’s stick with the vibe and go with some buttery and rich Beurre Blanc Scallops and a nice crisp Butter Lettuce Salad.
Dessert: Finish your night with a fresh and light Melon Dessert.
Bluefin Tuna Wonton Tostadas: Questions Answered
I buy locally if I can, but if I can’t find it locally I love Riviera Seafood Club.
I buy mine at Whole Foods. It is Muso from Japan.
Yes! You can crisp up the wontons. You can prep and cut your fish ahead of time and make your mayo ahead, just make sure you store in an airtight container in the refrigerator. Wait to do the actual assembly till right beforehand.
Bluefin Tuna Wonton Tostadas
Equipment
- baking sheet
- aluminum foil
- mortar and pestle, or a food processor
- parchment paper
- Bowl
- Rolling Pin
Ingredients
- 10-12 wonton wrappers
- avocado oil spray
- 1½ tbsp toasted sesame seeds
- 4 nori squares, small and toasted
- ½ tsp msg powder
- ½ cup japanese mayo
- 1½ tsp white miso paste
- 1-1½ tsp real wasabi paste, this isn't as strong
- 8 oz sushi-grade bluefin tuna, or sushi-grade tuna of choice
- 1 lemon, zest, no juice
- Chives, to taste
- Olive oil, to taste
- Flaky salt, to taste, but go very light
Instructions
- Preheat your oven to 350℉.
- Make an "X" in the middle of the wrappers so they don't puff up when baking. Place on a baking sheet that is covered in foil and spray the tops of your wrappers with avocado oil. Bake for 8-12 min until golden.
- While that bakes, pulverize the sesame seeds, nori and msg in a mortar and pestle or in a small food processor.
- To a bowl, add to mayo, miso and wasabi (start with ½ tsp and adjust) and mix.
- Cut your fish into thin slices. Lay out next to each other and cover with parchment paper. Use a rolling pin to thin it out (see the video). Cut the fish into squares the size of the wonton tostadas. I used one top so get the exact measurement.
- Spread the mayo onto the tostadas. Add the tuna, lemon zest (don't skip! You need the acidity), chives, olive oil and a TOUCH of flaky salt.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
