Bean Sprout Kimchi Ahi Tuna Tostadas

Bean Sprout Kimchi Ahi Tuna Tostadas

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

Bean Sprout Kimchi Ahi Tuna Tostadas

Servings: 4
  • 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
  1. Heat the oil in a pan.
  2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
  3. Heat up the grill (or your grill pan) and brush it with oil.
  4. Season the tuna on both sides.
  5. Grill the tuna for no more than 2 minutes per side.
  6. Cut the ahi tuna into slices.
  7. Assemble the tostadas and enjoy.


Ana Powell said...

You are so creative.
Another great winner.
Wishing you a lovely weekend ♥

kirstyb said...

wow these look super yummy xxxxxx

Gloria said...

Other yummy recipes Kevin, I love your Tuna Tostadas! x gloria

Recipe for Delicious said...

Kevin, I still haven't tried kimchi because it sounds about as appealing as sour kraut, but all these recipes you make with it are making it harder to resist.

Lisa said...

Your kimchi recipes always look so great. Have you ever thought of making the Korean seaweed salad or the black soybeans boiled in soy sauce? Those are two things I'd really like to try and if you make them, I'm ready to follow your recipe!

Anonymous said...

I am simply amazed by your creativity and passion with .... food.

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Joanne said...

I think you should work for one of those super popular food carts in LA. This looks wonderful!

Jamie said...

Too delicious! I love the crunchy tostada and the beautiful slice of tuna. I can just taste all the fabulous flavors.

elra said...

Delicious fusion dish Kevin. Your creativity is getting better in each post.

dining table said...

That is what you call bean sprout kimchi ahi tuna tostadas. It is so perfect and it looks very yummy. I can already taste it in my mouth. I wish I can cook that dish.

oneshotbeyond said...

This looks OUTSTANDING. All kinds of crunch..mmmm mmm good!

John said...

I love kimchi too! I can't wait to explore your other ideas for cooking with it. So far I've only done kimchi pancakes and stir fry. - oh and you are creative! I love it. I found your site by searching for peanut butter and banana sandwiches!

Yuri said...

this dish is so elegant. will maKe a massive amount of it for my next hors d'ouevres party.

Jeanette said...

I just came across this post and these look really tasty. Very creative!

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