Tuna Tostadas

By Bluewolf

Course: side dishes
PointsPlus™ Value: 4
Servings: 2
Preparation Time: 12 min
Cooking Time: 11 min
Level of Difficulty: Easy

Ingredients

• 1 Tbsp parsley, fresh, chopped
• 1 Tbsp cilantro, fresh, chopped
• 1 Tbsp red onion(s), minced
• 1 clove(s) (medium) garlic clove(s), minced
• 1 tsp apple cider vinegar
• 6 oz Fish, tuna, raw, fillet
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp olive oil
• 2 item(s) corn tortilla(s), (6-inch)
• 2 tsp pine nuts, toasted
• 1 sprig(s) cilantro, (optional)

Preparation

Step 1

To make the herb sauce, combine the parsley, chopped cilantro, onion, garlic, and vinegar in a small bowl; set aside.


Sprinkle the tuna with the salt and pepper. Heat the oil in a small nonstick skillet over medium heat. Add the tuna and cook, turning once, until browned on the outside but slightly pink in the center, about 5 minutes. Transfer the tuna to a plate; let rest 5 minutes.


Wipe the skillet clean. Spray with nonstick spray and set over medium heat. Add 1 tortilla to the skillet and cook until crisp and golden, 2–3 minutes on each side. Transfer to a plate. Repeat with the second tortilla.


Cut the tuna into 1/4-inch-thick slices. Place the tuna on the tortillas, top with the sauce, and sprinkle with pine nuts. Top with cilantro sprigs (if using) and serve at once. Yields 1 tostada with 2 tablespoons salsa and 1 teaspoon nuts per serving.