Pink Motel's: Mini Ahi Tuna Tostada

Fresh ahi tuna, creamy avocado, spicy mayo drizzle, a hit of lime, and crisp tostada crunch. Bright, clean, and seriously addictive.

Ingredients

What you need:

1/4 lb sushi-grade ahi tuna (small dice)
1 tsp soy sauce
1 tsp lime juice
1/2 tsp sesame oil (optional but nice)
Pinch of salt
1 chopped cucumber
1 chopped jalapeño
1/4 avocado (sliced or lightly mashed)
1 tbsp finely diced shallot
1 tsp chopped cilantro
3 small tostada shells (or mini fried corn tortillas)

Spicy Mayo
2 tbs of mayo (we used Kewpie)
2 minced garlic cloves
1/2 of a lime, juiced
1-2 tps of Siracha (depending on spice level preference)

Directions

How to make it:

Make the spicy mayo
In a small bowl, mix mayo, sriracha, and a little lime juice. Taste and adjust heat—set aside.

Toss the tuna
In another bowl, gently mix ahi with soy sauce, lime juice, sesame oil, and a pinch of salt. Let it sit for about 5 minutes.

Prep the tostadas
Spread a thin layer of avocado and shallot on each tostada.

Build
Add a small pile of tuna to each one

Finish
Top with cilantro, cucumber, and jalapeño if using. Drizzle or dot the spicy mayo over the top.