The Recipe + Inspiration for Chef Adrian Garcia's Award-Winning Ahi Tostaditas

Chef Adrian Garcia of Red O Restaurant shares his inspiration behind the dish that made him the Third Place winner of the 2018 San Diego Bay Wine + Food Festival Chef of the Fest competition, Ahi Tostaditas.

The dish was inspired by a childhood memory, when my mother used to make me tuna tostadas. She used albacore tuna out of a can, since we didn’t know what ahi tuna was at the time, mixed with mayo and veggies, which would usually include cabbage, radish, onion, avocado, something pickled and, of course, something spicy. For this dish, I kept it true to my roots and just elevated the tostada, making it more appealing to the eye. I wanted something simple and easy to eat, but made sure it was packed with bold clean flavors – everything from the fresh ahi tuna to the spicy salsa macha. The salsa macha was a perfect pairing with the tuna because it is sesame seed and nut based which added that spicy element.

The Recipe:

Ahi Tuna Tostaditas

The Recipe:

Using a 3” round cookie cutter mold, cut out ten small circles out of the center of the tortillas. In a pan heat oil to 350 degrees and fry of each tortilla off till crispy. Use a plate with a towel or napkin to catch the excess oil.

Take the mayo, avocado, epazote leaves and cilantro and put into a blender, add the juice of one of the limes and blend till smooth. Add salt to taste.

Next, in a bowl, take the cucumber, onion, tuna and mix with a couple tablespoons of the avocado aioli and mix. Take half of the other lime and squeeze the juice into the bowl and add salt.

Once you have your tuna ready, start assembling your tostaditas by putting about 1 1/2 ounces on each tostada. Next take some of the salsa macha and add about a teaspoon on each tostadita. Take the radish and place a few on top and finish with micro cilantro.