My batch of bean sprout kimchi was 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 tostadas that 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,

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