Tuna Tostada

We like to serve this dish from Chef Rande Gerber as an appetizer family style. It's a fresh, filling dish, but still keeps things light, which is why it usually makes an appearance at our summer dinner parties.

Ingredients

For Tuna Tostada

1 pound of fresh ahi tuna, diced
2 ounces of Ponzu (recipe below)
2 ounces of avocado puree (recipe below)
2 ounces of fruit pico (recipe below)
Tortilla chips                       

For Ponzu

1/4 cup of orange juice
1/4 cup of lemon juice
1/4 cup of lime juice
2 tablespoons of sambal chili paste
3 tablespoons of sesame oil

For avocado puree

1 avocado
1/2 a bunch of cilantro
2 limes, juiced
salt and pepper to taste

For fruit pico

1 baby pineapple, diced
1 mango, diced
1 papaya, diced
2 jalapeno, seeded and diced
1 tablespoon of cilantro, chopped
1 lime, juiced

Directions

For Ponzu

Combine all ingredients.

For Avocado Puree

Combine all ingredients in a blender.

For Fruit Pico

Combine all the ingredients in a mixing bowl, season with salt and pepper to taste.

For Tuna Tostada

Toss the raw tuna with your ponzu and then season with salt and pepper.

Plate on a long platter, and serve with fruit pico, avocado puree, and tortilla chips.