- 4
- 30 mins
4.5/5
(4 Votes)
Ingredients
- Canola oil, for frying
- 6 corn tortillas
- Salt
- 15 ounces tuna in olive oil, drained
- 1/4 cup chopped pickled Mexican jalapeños and carrots from a can plus 1/4 cup of the brine
- Cilantro leaves, sliced radishes and toasted pumpkin seeds, for serving
Preparation
Step 1
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.
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.