Salsa Macha Tuna Tostadas with Guacamole
These Salsa Macha Tuna Tostadas with Guacamole are a bold, zesty, and refreshing twist on a classic tostada. Sushi-grade tuna is marinated in a spicy-savory blend of soy, lime, sesame, and salsa macha, then layered over creamy guacamole on a crispy tostada shell. Finished with bright lime zest and green onions, each bite is packed with flavor and texture. Perfect as a light lunch, appetizer, or show-stopping snack.
Equipment
Ingredients
For the marinated tuna —
- 8 oz sushi-grade ahi tuna finely diced
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp salsa macha adjust to spice level
- ½ tsp grated fresh ginger
- ½ tsp sugar
- Pinch of salt
For the guac —
- 2 ripe avocados
- 1 tbsp lime juice
- Salt to taste
To assemble —
- 8 mini-sized tostadas or 4 regular-sized tostadas
- Guacamole
- Marinated tuna
- Lime zest
- Thinly sliced green onions
- Optional: drizzle of extra salsa macha and sesame seeds
Instructions
- In a bowl, combine the diced tuna with soy sauce, lime juice, rice vinegar, sesame oil, salsa macha, ginger, sugar and salt.
- Mix well and let it marinate in the fridge for 10 – 15 minutes.
- In another bowl, mash the avocados with lime juice and salt. Mix until smooth but still slightly chunky.
- Spread a thick layer of guacamole onto each tostada.
- Spoon the marinated tuna evenly on top of the guac.
- Finish with lime zest and garnish with sliced green onions.
- Add an optional drizzle of salsa macha or sprinkle of sesame seeds.
- Serve immediately and enjoy!
Notes
- Place tuna in the freezer for 30 minutes before cutting to make it easier to dice.
- Use sushi-grade fish only—ahi, yellowfin, or chutoro work best.
- To make-ahead, marinate the tuna overnight without lime juice; stir in the lime just before serving.
- For crunchier tostadas, toast store-bought ones for a few minutes in the oven.
- Pair with a crisp lager or a chilled citrusy mocktail for the perfect bite.
Tried this recipe?Let us know how it was!
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