At fan-favorite Playa in charming downtown Mill Valley, Chef Michael Siegel serves up outstanding contemporary and seasonal Mexican fare. His ahi tostadas are not only packed with big flavors and fresh ingredients, but they are also absolutely stunning. Make them as as an appetizer or as a light lunch and prepare to be wowed! And, we highly recommend enjoying this with a salt-rimmed margarita in hand.
Ahi Tostada
Yield: 12 mini or 4 large tostadas
Tostada:
- Canola oil, for frying
- 14 2-inch (or 5 large) corn tortillas, one reserved for the salsa macha
- 12 ounces sushi-grade ahi tuna, small diced
- 2 red radishes, thinly sliced and julienned
- 1 Persian cucumber, finely diced
- 1 small shallot, thinly sliced and soaked in ice water
- ¼ cup ponzu (recipe below)
- ½ avocado, small diced
- ½ teaspoon salsa macha (recipe below)
- 2 tablespoon chopped fresh cilantro
Warm 1 inch of canola oil in a large sauté pan on medium heat. Fry the tortillas until crispy, do not overcrowd the pan. Transfer to a paper towel to cool. In a mixing bowl, combine the ahi, radish, cucumber, shallot, avocado and ponzu. Mix lightly. Top the tortillas with the ahi tuna and garnish with the salsa macha and a sprinkle of cilantro. Serve immediately.
Salsa Macha:
- 1 habanero pepper
- 3 chiles de arbol, seeds removed
- 1 ancho chile, seeds removed
- 1 ¼ cup canola oil
- ⅓ cup yellow onion, small diced
- 1 teaspoon garlic, minced
- 1 large (or 2 small) tostadas, broken into small pieces
- 2 tablespoons sesame seeds
- ½ tsp Kosher salt
In a 400°F oven, roast the habanero until fully black (burnt), about 25 minutes and toast the ancho and de arbol chiles for 7 minutes. Warm the oil in a small pot on medium heat and add the onions and garlic. Cook until lightly golden brown, stirring occasionally with a wooden spoon. Add the ancho and de arbol chiles and lightly toast in the oil. Transfer the warm chile mixture and oil, salt, broken tostada and burnt habanero to a blender. Purée until smooth. Mix in the sesame seeds by hand. Cool before using.
Ponzu:
- ¼ cup tamari
- ½ cup natural rice vinegar
- 2 tablespoons fresh lime juice
- 2-inch square kombu seaweed
Mix all ingredients and let stand for a minimum of 1 hour, preferably overnight.