Tuna Escabeche Tostadas

By DreiFromBK

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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

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.