Tuna Salpicon Tostadas
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.
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.
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.
To serve, place tostadas on a serving plate, top with tuna salpicon and a slice of avocado.
Ingredients
Directions
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.
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.
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.
To serve, place tostadas on a serving plate, top with tuna salpicon and a slice of avocado.