My batch of bean sprout kimchiwas quickly dwindling and I wanted to do something with it other than snacking on it before it disappeared. While thinking about it, I kept coming back to the idea of a bean sprout kimchi version of the ahi tuna tostadasthat I enjoyed so much not too long ago. I figured that the tasty, juicy and crunchy bean sprout kimchi would go well on a crispy fried wonton and topped with a perfectly seared piece of ahi tuna and a dab of creamy and spicy gochujang mayo. The second time making these tostadas, things went quicker and I have to say that I really like the way that the wontons fry up and get all nice and light and airy and crispy. The bean sprout version kimchi of these ahi tuna tostadas turned out great and I think I may even like this version better, though that may simply be because I am just a little partial to kimchi. :)
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