This tasty tuna tostada recipe come from Executive Chef Javier Plascencia of Romesco’s Mexiterranean Bistro.
Romesco Mexiterranean Bistro is located in San Diego’s Bonita neighborhood and offers a delightful cuisine which can only be defined as “Mex-Med.” The restaurant boasts a menu created with authentic Mexican recipes prepared utilizing Mediterranean techniques. The result is a unique selection of dishes that delight food critics, locals and out-of-towners.
Romesco Mexiterranean Bistro is part of a legendary group of family-owned restaurants, including Villa Saverios, Casa Plascencia, Caesar’s Restaurant, and Giuseppi’s located in Tijuana, along with Finca Altozano in Valle de Guadalupe, Ensenada. The Plascencia family, well-known for impeccable hospitality and even better cuisine, proudly calls Romesco Mexiterranean Bistro San Diego’s “hidden gem.” Family Chef Javier Plascencia gathers acclaim for his contributions to the food scene in Tijuana. The family’s most recent successes include restaurants Mision 19 and Mixologia Bar 20 in the Tijuana Business District.
- 1 Cup finely chopped cilantro
- ¼ Cup ahi tuna, cut in squares
- 2 Ounces ponzu
- 1 Ounce lemon juice
- 1 tostada
- ¼ Cup guacamole
- ¼ Cup spring mixed greens
- 1 Teaspoon sliced radish
- 1 Ounce fresh cream
- 1 Ounce habanero cream sauce
- ¼ Teaspoon sesame seeds
Mix and prepare the cilantro, tuna, ponzu, and lemon juice in a small bowl. Cover one side of the tostada in guacamole. Cover the tostada with the prepared ahi tuna mix. Add some spring mix greens and a few strips of radish on top. Add some cream and habanero sauce on top, and then sprinkle with a pinch of sesame seeds.