Ahi-Chile Tostadas | America's Test Kitchen

Ingredients

• 2 cups vegetable oil for frying
• 4 (6-inch) corn tortillas
• ½ teaspoon kosher salt , divided
• 1 pound trimmed sushi-grade ahi or bluefin tuna , cut into ¾-inch pieces
• ¾ cup ½-inch fresh pineapple pieces
• 3 ounces English cucumber , peeled, halved lengthwise, and sliced thin (½ cup)
• ½ cup thinly sliced red onion
• ¼ cup extra-virgin olive oil
• ½–1 serrano chile , seeded, sliced into thin rounds
• 1 tablespoon flake sea salt
• 1 teaspoon pepper
• ½ teaspoon Jugo Seasoning Sauce
• 3 tablespoons plus 2 teaspoons lime juice (2 limes)
• 8 thin slices avocado