Makes 6 tostadas
If you’ve never fried rice paper wrappers, you are in for a treat! They puff up like magic into the coolest cracker that is light and airy with a great crunch. Topped with tuna tartare, they make a refreshing lunch or light dinner and a super-fun take on Mexican tostadas.
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons freshly squeezed lime juice
1 teaspoon toasted sesame oil
1 teaspoon sriracha
½ cup shelled edamame, thawed if frozen
1 pound sushi-grade tuna, diced into small pieces
3 rice paper wrappers, cut in half
Canola oil, for frying
Diced avocado, chopped chives, microgreens, Togarashi Aioli , and Togarashi Seasoning or toasted sesame seeds, for topping
1 In a medium bowl, whisk together the soy sauce, honey, lime juice, sesame oil, and sriracha. Add the tuna and stir to evenly coat the fish. Marinate in the fridge for 20 minutes.
2 While the tuna is marinating, prepare the rice paper puffs. Fill a cast-iron skillet or Dutch oven with 1 inch of oil. Clip a deep-fry thermometer to the skillet. Heat over medium-high heat until the thermometer registers 375°F. Line a baking sheet with paper towels.
3 Gently place 1 rice paper half at a time into the oil and fry 3 to 5 seconds, until doubled in size, puffed, crisp, and white. Transfer with a slotted spoon to the prepared baking sheet to drain. Repeat with the remaining rice paper wrappers.
4 To assemble the tostadas, top the fried rice paper with the marinated tuna. Evenly divide the edamame, avocado, chives, and microgreens over the tuna. Drizzle with the Togarashi Aioli and sprinkle with Togarashi Seasoning.