Tuna Tostada with Ancho Crema

  • 0:15 TIME
  • 108 Portions
  • 177 calories



Minor's Ancho Flavor Concentrate Gluten Free0.5 oz
Sour cream12.5 oz
Mayonnaise4 oz
Lime juice, fresh1 fl.oz
Corn tortilla34 oz
Tuna, Ahi158 oz
Minor's Ancho Flavor Concentrate Gluten Free8.5 oz
Olive oil26 fl.oz
Avocados93 oz



  1. In a mixing bowl, combine 0.5 oz. Ancho Flavor Concentrate, sour cream, mayonnaise and lime juice. Season to taste and reserve.
  2. Fry corn 1 tortilla in the fryer, making sure it remains 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 Flavor Concentrate with oil. Whisk together thoroughly. Completely cover the tuna in the marinade, and refrigerate for 1 hour.
  4. Preheat grill on high. Grill tuna steak to desired doneness. Set aside.
  5. Slice one tuna steak 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 creama.

Garnish tostada with roasted corn, sliced jalapeno, fresh cilantro, and some lime wedges.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy177 kcal
Protein11 g
Fats, total12 g
Carbohydrate, total7 g
Sugars, total0 g
Fats, saturated2 g
Fiber, total dietary2 g
Sodium47 mg
Calcium26 mg
Cholesterol17 mg
Iron1 mg
Vitamin C3 mg
Vitamin D29 IU