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 

Justin Chapple
July 2015

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.