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Goya Aji Tuna Tartare Tostada with Mango, Papaya and Avocado Salsa with Rocoto Crema

This deliciously refreshing Tuna Tartare packs a lot of flavor punch and is super easy to prepare! We love the delicious crema sauce that tops it off! Watch Goya Foods Executive Chef Fernando Desa make it for you in the video above.
Course Appetizers, Entrées


  • 1.5 lbs. of Sushi Grade Tuna
  • 1/4 tbsp. of Sesame Oil
  • 1 tbsp. of Goya Extra Virgin Olive Oil
  • 1 tbsp. of Chives Minced
  • 3 tbsp. of Hoisin Sauce
  • 1 tbsp. of Toasted Sesame seeds
  • 2 tbsp. of Goya Sazonador Total
  • 1 tbsp. of Lemon Juice
  • 1 tbsp. of Goya Red Wine Vinegar
  • 1 tbsp. of Soy Sauce
  • 1 tbsp. of Smoked Paprika
  • 1/2 tbsp. of Goya Aji Amarillo Paste
  • 1/4 tbsp. of Goya Panela
  • Adobo Goya with Pepper to taste if necessary
  • 1 tbsp. of Goya Extra Virgin Olive Oil
  • 1 Mango pitted, peeled, and diced
  • 1 small papaya peeled, seeds removed, and diced
  • 1 ripe avocado diced
  • 1/2 tbsp. of Goya Lemon Juice or to taste
  • 1 tsp. of Goya Agave
  • pinch of chili flakes
  • 1 tsp. of Fresh Cilantro chopped
  • Adobo Goya with Pepper to taste
  • Goya Adobo with Pepper to taste

Aji Crema

  • 1 packet Sazón GOYA® without Annatto
  • 1/2 cup sour cream
  • 1/2 tbsp. GOYA® Rocoto Paste Ají Amarillo
  • Pinch of Sugar
  • Micro Greens for garnish


  • To make the Tartare, Salsa and Crema mix all the ingredients of each recipe in separate mixing bowls and save.
  • To make the tostadas take the tortilla and cut rounds with cookie cutter then fry in Hot Corn Oil till crispy.
  • To assemble the dish, place the tostadas in the middle of the dish, place a layer of the tuna, then the salsa, drizzle with the Crema and topped with the microgreens.


This recipe is provided by our friends at Goya.
Tried this recipe?Let us know how it was!