Author: Samantha at My Kitchen Love

Food. Love it, eat it, cook it, plate it, read it, dream it. My Kitchen Love is my space to share this joy with you. I started this food blog as a creative outlet to share what is inspiring me in the kitchen while my twin babies were sleeping. As my family has grown and expanded, so has this blog and I can’t wait to hear what you think. – MyKitchenLove.com

Raincoast products used in this recipe

Raincoast Albacore Tuna

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SUSTAINABLY CAUGHT – SPICY TUNA TOSDATAS

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Canned fish is relied on in many ways for many family meals, what’s your favourite way to serve it to your family?

Servings: 4

Ingredients

• 4 4 x 6" fresh corn tortillas
• olive oil for brushing the tortillas
• 1 Can Raincoast Trading Wild Solid White Albacore Tuna
• 2 limes zest and juice divided
• 1 jalapeño seeds removed and finely chopped
• 1/2 clove garlic minced
• 1/4 purple cabbage shredded
• 1/4 pineapple chopped
• 1 red bell pepper chopped
• 1 avocado pit and skin removed, chopped
• 1/4 cup chopped fresh cilantro
• sea salt to season

Instructions

1. Preheat oven to 400° F.
2. Line a baking sheet with non-stick paper and place corn tortillas on it. Brush lightly with olive oil on both sides. Bake for about 5-7 minutes per side, 10-14 minutes total, flipping once. Tortillas should crinkle-up on the sides and just start to turn slightly brown.
3. Meanwhile, in a small bowl toss tuna (Raincoast Trading doesn't require draining, drain other brandwith zest and juice from 1 lime, garlic, and chopped jalapeño. Season lightly with salt and toss to combine flavours.
4. In a medium bowl combine pineapple, red bel pepper, avocado, and cilantro. Season lightly with salt.
5. Layer corn tortillas, tuna, cabbage, and salsa.