Chef Jil Osias
Gaijin Izakaya
Chef Jil’s crisp wontons and Asian flavours dressing sashimi grade fish re-imagine this South American specialty.
Ingredients
Tostada Filling
3 round wonton wrappers
1/4 cup diced tuna
1/4 cup diced salmon
1/4 avocado, peeled and diced
6 cherry tomatoes, cut in half
1 tsp sesame oil
pinch of salt
pinch of pepper
Garlic Sweet Soy
1/2 cup soy sauce
1/4 cup ponzu
1/2 cup mirin
1 tsp garlic paste
Spicy Mayo
1/4 bottle Kewpie mayo
1/4 cup sriracha
1 Tbsp mirin
Garnish
1 Tbsp fried shallots
1 Tbsp green onion, thinly sliced
1 tsp microgreens
1/2 tsp sesame seeds
Method
Garlic Sweet Soy
Mix all ingredients together and set aside.
Spicy Mayo
Mix all ingredients together and transfer to a squeeze bottle. Set aside.
Tostada Filling
- In a small bowl combine tuna, salmon, avocado, and 1/4 cup garlic sweet soy.
- Toss to coat all ingredients with the sauce.
- In a separate bowl combine cherry tomatoes, sesame oil and season with salt and pepper.
- Toss to coat the tomatoes evenly.
Assembly
- On medium high heat, fry wonton wrappers in canola oil until golden, about 1 minute per side. Transfer to paper towel-lined plate.
- Add two spoons of the tuna salmon mixture.
- Top with 4 halves of cherry tomatoes.
- Drizzle some spicy mayo then garnish with fried shallots, green onions, microgreens and sesame seeds.
- Add second wrapper and repeat the layering two more times for a three layered tostada.
Garnish
Drizzle spicy mayo around the plate and finish with remaining garnishes.
Yield 1 serving
