Tuna Salpicon Tostadas
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