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Monday, August 12, 2013

California-Style Ahi Poke Tostadas Recipe





Yield: 4 servings
Time Estimate:  12 minutes overall, including 12 minutes of preparation
Storage Notes: serve immediately, keeps for 1 day if refrigerated (separate poke mix from tostadas, otherwise they will get soggy)
Difficulty: easy

Sometimes it can be amazing how our differences make us stronger. Or in this case: more delicious. Our Ahi Poke Tostadas bring together poke (from Hawaii, via Japan), tostadas (from Mexico), avocados (from California),  mayo (French) and tangy, citrusy, spicy-sweet spices (made right here in the USA). It's quite a combo, and it's a good idea to double this recipe because these go fast!


Ingredients:
  • 1 advocado
  • 1/2 pound sushi-grade ahi tuna
  • 4 corn tostadas
  • 2 tablespoons soy sauce (reduced sodium is best for this recipe)
  • 1 tablespoon Taste of Jamaica
  • 3 tablespoons Taste of California
  • 4 tablespoons mayonnaise

Method: 
  1.  Rinse tuna, pat dry, and cut into small cubes, around 1/2 inch.
  2.  In a mixing bowl, combine soy sauce, mayo, Taste of Jamaica, Taste of California, and stir well to combine.
  3. Slice avocado in half, remove pit, and scoop out flesh. Working carefully so as to not mush it, cut into small small cubes, around 1/2 inch.
  4. On a serving plate, arrange tostadas, and layer in tuna and advocado.
  5. Spoon on or drizzle sauce, and serve.