Tuna Tostadas

Name: Tuna Tostadas
Yield: Serves 6
Ingredients: ⅓ cup, mayonnaise; 1 tablespoons, sriracha; 2 tablespoons, toasted sesame oil; 2 tablespoons, rice vinegar; 2 tablespoons, soy sauce; 2¼ teaspoons, sugar; 1½ teaspoons, grated fresh ginger; ½ head, napa cabbage, shredded (about 5½ cups); ¾ cup, sesame seeds; 4 (6-ounce) skinless, tuna steaks, 1-inch thick; 2 tablespoons, vegetable oil, divided; ½ teaspoon, table salt; ¼ teaspoon, pepper; 12 (6-ounce), tostada shells; 2 , scallions, sliced thin on bias

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Fish & Seafood

We love fish tacos—from the traditional to the unique—and, as you've seen, we think they work for nearly any type of fish.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES6

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

To give tuna the tortilla treatment, we turned to the taco's open-faced cousin, the tostada; we love the contrast of this fish's buttery texture with the crispy shell, and its pretty pink color provided visual appeal on top. A sesame crust ...

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