This simple, but effective, tuna tostada recipe is as affordable as it is delicious. A speedy high-protein pescatarian weeknight dinner.
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Serves
4
Corn Tortillas
Mayonnaise
Hot Sauce
Tuna
Spring Onions
Cucumber
Avocados
Olive Oil
FOR THE TOMATO VINAIGRETTE:
Tomatoes
Lime
Furikake
Soy Sauce
Sesame Oil
Serves
4
Corn Tortillas
Mayonnaise
Hot Sauce
Tuna
Spring Onions
Cucumber
Avocados
Olive Oil
FOR THE TOMATO VINAIGRETTE:
Tomatoes
Lime
Furikake
Soy Sauce
Sesame Oil
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Step 1.
To crisp up the tortillas, you can use two different methods: fry or bake them. To bake them, preheat the oven to 200°C, brush each tortilla with oil on both sides, place onto a baking tray and roast in the oven for 10-15 mins, flipping halfway through until golden and crispy. If you’re frying, place a frying pan over a medium-high heat with 1cm oil. Once hot, fry the tortillas for 2-3 mins until golden and crispy. Transfer to a baking tray lined with kitchen paper.
Step 2.
Stir the mayo and hot sauce in a large bowl. Drain the tuna and add that, too. Trim and thinly slice the spring onion and cucumber, add to the bowl and mix well. Season with salt. Thinly slice the avocado.
Step 3.
For the vinaigrette, halve and finely grate the tomatoes into another bowl, discarding the skin. Squeeze in the juice of ½ a lime, then add the remaining vinaigrette ingredients and stir well. Taste and season with salt, adding more lime juice if needed.
Step 4.
Pile the tuna mixture on top of the tostadas. Place a bit of avocado on, and spoon over the tomato dressing. Serve with any remaining lime wedges.
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