While scrolling through folders of recent photos, I realized that without even noticing it, I must be on some kind of kick lately. After making Chipotle Shrimp and Guacamole Tostada Bites and Sesame Ahi Tuna Tartare, apparently my brain went into subconscious overdrive and decided that the next logical step was Chipotle Ahi Tuna Tostada Bites. As it turns out, I'm thankful I took this step, because these were so. freaking. good. Really, you can't go wrong with a bite-sized app that includes seared Ahi tuna, fresh crispy veggies, sweet potato chips, and a chipotle drizzle. In short, these are little nibbles of Tex Mex-Asian fusion perfection.
Chipotle Ahi Tuna Tostada Bites
1/4 orange bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced
1/3 cup bean sprouts
Asian dumpling dipping sauce (grocery store bottle, or recipe)
2 oz. Ahi tuna (I cut a 1x1" column from the side of an Ahi filet)
1-2 T. liquid from can of chipotles in adobo
1/4 cup light mayonnaise
Trader Joe's sweet potato tortilla chips, or any tortilla chip
Cilantro, for garnish.
- Combine peppers, sprouts, and Asian dumpling sauce. Can be made ahead and refrigerated for an hour or two before serving.
- In a pan over medium-high heat, quickly sear all four sides of your "column" of tuna, just until outside is lightly browned. Remove from heat and coat with sesame seeds. Allow to cool to room temperature, then slice to desired thickness, about 1/4" slices.
- Mix together mayo and chipotle liquid until desired level of spice achieved. I put the sauce in a small Ziploc bag and snip off one corner to drizzle through.
- Spread tortilla chips out on serving tray. Top with a pinch of slaw mixture and a slice of tuna. Drizzle with chipotle sauce, and top with a leaf of cilantro.