My batch of bean sprout kimchi was quickly dwindling and I wanted to do something with it other than snacking on it before it disappeared. While thinking about it, I kept coming back to the idea of a bean sprout kimchi version of the ahi tuna tostadas that I enjoyed so much not too long ago. I figured that the tasty, juicy and crunchy bean sprout kimchi would go well on a crispy fried wonton and topped with a perfectly seared piece of ahi tuna and a dab of creamy and spicy gochujang mayo. The second time making these tostadas, things went quicker and I have to say that I really like the way that the wontons fry up and get all nice and light and airy and crispy. The bean sprout version kimchi of these ahi tuna tostadas turned out great and I think I may even like this version better, though that may simply be because I am just a little partial to kimchi. :)
Bean Sprout Kimchi Ahi Tuna Tostadas
- oil for frying
- 16 wonton wrappers (or corn tortillas cut into triangles)
- 1 tablespoon oil
- 1 5 ounce ahi tuna steak (or mahi mahi)
- salt and pepper to taste
- 1/2 cup bean sprout kimchi
- 3 tablespoons gochujang aioli
- 2 green onions (sliced)
- 4 birds eye chilies (sliced)
- 2 tablespoons sesame seeds
- Heat the oil in a pan.
- Fry the wontons in batches until crispy and set aside on paper towels to drain.
- Heat up the grill (or your grill pan) and brush it with oil.
- Season the tuna on both sides.
- Grill the tuna for no more than 2 minutes per side.
- Cut the ahi tuna into slices.
- Assemble the tostadas and enjoy.