Tuna Escabeche Tostadas

Name: Tuna Escabeche Tostadas
Total time: 30 min
Yield: 4 to 6
Ingredients: Canola oil (for frying); 6 corn tortillas; Salt; 15 ounces tuna in olive oil (drained); ¼ cup pickled Mexican jalapeños and carrots (plus 1/4 of the brine chopped, from a can); Cilantro leaves, sliced radishes and toasted pumpkin seeds (for serving)

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These quick and delicious tuna tostadas from F&W’s Justin Chapple combine olive-oil-packed tuna with spicy pickled jalapeños and carrots over crispy tostadas. Slideshow: More Tuna Recipes

By Justin Chapple

July 2015

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Recipe Summary

total:

30 mins

Yield:

4 to 6

Ingredients

Canola oil (for frying)
6 corn tortillas
Salt
15 ounces tuna in olive oil (drained)
¼ cup pickled Mexican jalapeños and carrots (plus 1/4 of the brine chopped, from a can)
Cilantro leaves, sliced radishes and toasted pumpkin seeds (for serving)

Directions

Step 1

In a medium skillet, heat 1/4 inch of oil. Add 1 tortilla to the hot oil and fry over moderate heat, turning, until browned and crisp, 3 minutes. Transfer to paper towels to drain; season lightly with salt. Repeat with the remaining tortillas.

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Step 2

In a medium bowl, mix the tuna with the jalapeños and carrots and their brine. Spoon the tuna onto the tostadas and top with cilantro, radishes and toasted pumpkin seeds. Serve.

Notes

You can also use store-bought tostadas instead of frying them at home.

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Tuna Escabeche Tostadas

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Recipe Summary

Ingredients

Directions

Notes

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Tuna Escabeche Tostadas

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Tuna Escabeche Tostadas