Mexican Tuna Tostadas
A fresh and flavorful Mexican-inspired dish featuring sushi-grade tuna and avocado served on crispy corn tortilla rounds. The tuna is marinated in a zesty mixture of lime, tequila, and chipotle, then topped with crunchy pumpkin seeds and fresh scallions.
Ingredients
- •8 pieces corn tortillas (6 inches each)
- •3 tablespoons canola oil
- •¾ teaspoon salt
- •½ teaspoon finely chopped chipotle pepper
- •2 tablespoons fresh lime juice
- •1 tablespoon tequila
- •½ teaspoon adobo sauce
- •½ teaspoon ground cumin
- •¼ teaspoon sugar
- •1 pound sushi-grade tuna, cut into 1/4-inch cubes
- •1 whole avocado, cut into 1/4-inch cubes
- •3 whole scallions (green part only), thinly sliced
- •3 tablespoons hulled pumpkin seeds
Cooking Instructions
- 1.
Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.
25 min