Tuna tostadas are a cool, crispy restaurant-style dish to make at home

These no-cook tostadas feature thinly sliced sushi-grade tuna atop mashed avocado that’s seasoned with white miso, Dijon mustard and citrus juice. Small slices of tangerine, fresh herbs, green chile and toasted sesame seeds add color and balance to each bite. Rey Lopez for The Washington Post; food styling by Lisa Cherkasky

Earlier this year, I was out with friends for dinner at Pascual, a fun restaurant run by chefs Isabel Coss and Matt Conroy. (They are also the team behind Lutèce.) My friend was put in charge of ordering for our table of four, so when the waiter returned with our drinks, he rattled off a list of plates we’d share.

“And the tuna tostada?” he asked the group. “We want the tuna tostada, too, right?”

Of course we did. Seemingly moments later, it arrived on an eggshell-w