Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.
Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?
Ingredients: (6-9 servings, prep time 30min)
- 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
- 1 shallot (small onion, chopped fine)
- 1/2 cup chopped green onion
- 3-4 tablespoons soy sauce
- 1 cup toasted coconut
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 pack of gyoza wonton papers (raw)
- 1 tablespoon black sesame seeds
- Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
- Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
- Cover with saran wrap (plastic) and refrigerate.
- In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
- Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!