Ahi Tuna Tostada


Sunny, simple, and fresh; wonderful traits for an appetizer to have ! The preserved lemon and avocado in this delectable Ahi Tuna Tostada complement the creamy body of the our Rutherford Sauvignon Blanc perfectly.

1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6” corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives. Set aside. Mix sour cream, lime juice and ½ tsp salt together. Set aside. Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip. Place two cubes of tuna on top of the avocado. Top each piece of tuna with a ¼ tsp of the lime sour cream. Garnish with slices of radish, a drizzle of Meyer Lemon Olive Oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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