Tuna Tostada with Ancho Crema

Contrasting textures and beautiful color make this flavourful, ancho-accented tuna tostada truly craveable.
  • 0:15 TIME
  • 108 Portions
  • medium


Minor's Ancho Flavour Concentrate

Gluten Free

14 g / 0.5 oz

Sour cream

350 g / 12.5 oz


113 g / 4 oz

Lime juice, fresh

30 ml / 1 fl oz

Corn tortilla

960 g / 34 oz - 108 ea.

Tuna, ahi

4.4 kg / 158 oz

Minor's Ancho Flavour Concentrate

Gluten Free

240 g / 8.5 oz

Olive oil

780 ml / 26 fl oz


2.6 kg / 93 oz



  1. In a mixing bowl, combine 0.5 oz Ancho Flavour Concentrate, sour cream, mayonnaise, and lime juice. Season to taste and reserve.
  2. Deep-fry corn tortillas, making sure they remain flat. Once crispy, remove from fryer and season. Reserve.
  3. Portion tuna into 3-oz blocks and place in storage container. Combine 8.5 oz Ancho Flavour Concentrate with olive oil. Whisk together thoroughly.  Pour marinade over the tuna to completely cover, and refrigerate for 1 hour.
  4. Preheat grill on high. Grill tuna portions to desired doneness. Set aside.
  5. For service, slice 1/2 tuna steak portion and half an avocado to the same thickness, approximately 1/4 inch. Arrange them in a shingled fashion on the tostada. Drizzle with 1 tsp of Ancho Crema.

Serving Suggestion:  Garnish tostada with roasted corn, sliced jalapeño, fresh cilantro, and some lime wedges.