Al Pastor Pork Tenderloin (Easy Oven Recipe with Pineapple & Chipotle Cream Sauce)
There’s a reason al pastor is a street food favourite—it’s bold, vibrant, and layered with flavour. Smoky spices, caramelized pineapple,
This recipe is a perfect mix of fresh, a little salty, a little crunchy, and satisfying without being heavy. These tuna tostadas made by our friend Chef Kyle Crawford (see the video below) are the perfect recipe to start your summer a little earlier. Made with chilled, marinated tuna layered over hot, crispy corn tortillas (tostadas), finished with just enough heat and texture to keep every bite interesting.
This recipe leans slightly toward an Asian-inspired flavour profile with sesame, soy, and oyster sauce, but it still feels completely at home on a tostada. It’s the kind of dish that doesn’t need overthinking. Good ingredients, handled simply, and assembled at the right moment.
This recipe lets you make your own tostadas with Casa Bonita Foods corn tortillas; in this case, Kyle used white corn, but you can choose yellow or blue corn as well. You get a texture that store-bought versions just can’t match.
Watch this video and follow the easy steps. Right below the video,, you’ll find the ingredients and detailed steps.
6-8 oz sushi-grade tuna, diced
1 small cucumber, finely diced
¼ cup oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
Juice from 1 lime
½ tsp salt
½ tsp pepper
White corn tortillas (I only use my favourite corn tortillas from @casabonitafoods)
Oil for frying
1 tbsp seasoning salt or all-purpose seasoning (optional)
¼ cup chives, sliced
¼ cup finger chilli, sliced
1 tbsp sesame seeds
Mix tuna, cucumber, oyster sauce, soy sauce, sesame oil, lime juice, salt, and pepper together in a cold bowl. Cover and refrigerate for 1 hour.
Heat 1 inch of oil in a small pan over medium heat. Test to see if the oil is hot enough by dipping the corner of a Casa Bonita white corn tortilla in; if it bubbles, it’s ready to go. Fry the tortillas for 1 minute per side. Remove from the oil and set on a paper towel to dry. Dust with a sprinkle of seasoning salt or all-purpose seasoning.
After the tuna has chilled for an hour, spoon generously on top of each tostada.
Garnish with chive, ginger chilli, and sesame seeds.
Use very cold tuna and mix everything in a chilled bowl. It keeps the texture firm and clean, especially during the marinating step.
Fry the tortillas just before serving. Even a 10–15 minute gap can soften them, and the crispness is a big part of what makes this dish stand out.
Don’t overdress the tuna. The oyster sauce already adds a lot of depth, so the balance here is intentional.
For more fresh summer recipes, visit our recipes section for different options, like this delicious ceviche recipe, which pairs perfectly with our corn tortilla chips.
There’s a reason al pastor is a street food favourite—it’s bold, vibrant, and layered with flavour. Smoky spices, caramelized pineapple,
Cinco de Mayo, one of our favourite holidays, is just around the corner! For us, it is one of those
