MEXICAN TUNA TOSTADAS
Provided by Adeena Sussman
Categories Tequila Cocktail Party Quick & Easy Lime Tuna Avocado Hot Pepper Healthy Seed Self
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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.
MEXICAN TUNA TOSTADA
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a hot saute pan sprayed with vegetable spray, saute the red onion until golden.
- In a large bowl mix the next 10 ingredients together and season, to taste.
- Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
MEXICAN AMERICAN TUNA TOSTADA
Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion)diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas). Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY!
Provided by charla d.
Categories Tuna
Time 20m
Yield 6 6 or more, 6 serving(s)
Number Of Ingredients 13
Steps:
- Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion)diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas). Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY!
- whipped cream cheese is the best.
- mix all ingredients.
- place on top of cooked corn tortilla.
- top with a favorite cheese, and hot sauce.
- If you don't have store-bought tostada shells, cook corn tortillas in hot oil, till hard on both sides. Home-made are better.
- serves 6 or more. Can store in fridge.
Nutrition Facts : Calories 212.7, Fat 10, SaturatedFat 4.8, Cholesterol 39.3, Sodium 274.3, Carbohydrate 16, Fiber 2.5, Sugar 1.5, Protein 15.4
MEXICAN TUNA-AVOCADO TOSTADAS
Because it's one of our favorite healthy convenience foods for a quick lunch (or dinner), we've taken canned tuna -- high in protein and Omega-3s -- beyond the classic mayo-laced sandwich salad. Here, rich avocado is swapped in for an easy salad that takes canned tuna to the next level.
Provided by Silvana Nardone
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together the tuna, avocado, chile powder and lime juice; season with salt and pepper. Place each toasted corn tortilla on a plate and top with half of the tuna salad. Top each with jalapenos and half of the olives, tomato and scallions.
Nutrition Facts : Calories 302, Fat 15.8 grams, SaturatedFat 2.7 grams, Cholesterol 29.1 milligrams, Sodium 303 milligrams, Carbohydrate 26.4 grams, Fiber 9.5 grams, Protein 20.1 grams, Sugar 1.3 grams
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