Mexican Tuna Tostadas
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Canola Oil3 tsp
Salt2 tbsps
Lime Juice (fresh)1 tbsp
Tequila1 tsp
Adobo Sauce1 tsp
Ground Cumin1 tsp
Sugar3 tbsps
Pumpkin Seed (hulled)Directions:
1
Heat oven to 350°F
2
Cut 2 rounds from each tortilla with a 3-inch cookie cutter
3
Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt
4
Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes
5
Remove from oven
6
Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl
7
Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl
8
Pour dressing over top and gently stir to coat, trying not to break up avocado
9
Spoon tuna mixture onto tortilla rounds
10
Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions
11
Heat oven to 350°F
12
Cut 2 rounds from each tortilla with a 3-inch cookie cutter
13
Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt
14
Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes
15
Remove from oven
16
Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl
17
Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl
18
Pour dressing over top and gently stir to coat, trying not to break up avocado
19
Spoon tuna mixture onto tortilla rounds
20
Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions