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Tuna Salpicon Tostadas

Yields10 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients:
 3 tbsp Pickled jalapeño brine
 3 tbsp Extra virgin olive oil
 3 tbsp Lime juice
 1 tbsp white vinegar
 ½ tsp dried Mexican oregano, crushed
 ½ tsp salt
 ½ tsp black ground pepper
 2 cans tuna in water, drained
 2 cups shredded lettuce
 2 Roma tomatoes, chopped
 2 radishes, chopped
 1 serrano chile, chopped
 1 large cucumber
 2 pickled jalapeños, chopped
 ⅓ cup red onion, chopped
 ¼ cup fresh cilantro, chopped
 ½ cup cooking oil
 10 El Comal Corn Tortillas
 2 avocados, sliced
Directions:
1

Whisk together pickled jalapeño brine, extra virgin olive oil, lime juice, vinegar, oregano, salt and pepper in a medium bowl. Set aside in refrigerator until ready to use.

2

Combine tuna, lettuce, tomatoes, radishes, serrano, cucumber, jalapeños, onion and cilantro in a large bowl. Toss until mixed well. Add refrigerated dressing and toss again until marinade has been distributed evenly. Refrigerate until ready to serve.

3

Heat oil in a large frying pan over medium heat. Place a tortilla in hot oil and fry until crispy on both sides. Transfer to a paper towel lined plate and repeat with remaining tortillas.

4

To serve, place tostadas on a serving plate, top with tuna salpicon and a slice of avocado.

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Ingredients

Ingredients:
 3 tbsp Pickled jalapeño brine
 3 tbsp Extra virgin olive oil
 3 tbsp Lime juice
 1 tbsp white vinegar
 ½ tsp dried Mexican oregano, crushed
 ½ tsp salt
 ½ tsp black ground pepper
 2 cans tuna in water, drained
 2 cups shredded lettuce
 2 Roma tomatoes, chopped
 2 radishes, chopped
 1 serrano chile, chopped
 1 large cucumber
 2 pickled jalapeños, chopped
 ⅓ cup red onion, chopped
 ¼ cup fresh cilantro, chopped
 ½ cup cooking oil
 10 El Comal Corn Tortillas
 2 avocados, sliced

Directions

Directions:
1

Whisk together pickled jalapeño brine, extra virgin olive oil, lime juice, vinegar, oregano, salt and pepper in a medium bowl. Set aside in refrigerator until ready to use.

2

Combine tuna, lettuce, tomatoes, radishes, serrano, cucumber, jalapeños, onion and cilantro in a large bowl. Toss until mixed well. Add refrigerated dressing and toss again until marinade has been distributed evenly. Refrigerate until ready to serve.

3

Heat oil in a large frying pan over medium heat. Place a tortilla in hot oil and fry until crispy on both sides. Transfer to a paper towel lined plate and repeat with remaining tortillas.

4

To serve, place tostadas on a serving plate, top with tuna salpicon and a slice of avocado.

Tuna Salpicon Tostadas
IngredientsDirections