2
Product(s) Used
Special Diet
Gluten-FreeCourse
Appetizer, Main CourseMain Ingredient
SeafoodOccasion
Quick & EasyIngredients
- 4 tbsp San-J Umami Tamari Splash
- 1 tbsp sesame oil
- 1 tsp fresh grated ginger
- 12 oz sushi grade ahi tuna, cut into small cubes
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1 1/2 tsp wasabi paste
- 1 tbsp 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
Directions
- Preheat oven to 400°F.
- In a container with a tight-fitting lid, combine San-J Umami Tamari Splash, 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.
- 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.
- In a small bowl, add sour cream, lime juice, wasabi paste, and cilantro. Stir to combine.
- 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.
Recipe by @Simple_Spoonfuls
