Spicy Tuna Tostadas
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
SUSTAINABLY CAUGHT – SPICY TUNA TOSDATASPrep Time5 minsCook Time10 minsTotal Time15 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- Preheat oven to 400° F.
- 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.
- 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.
- In a medium bowl combine pineapple, red bel pepper, avocado, and cilantro. Season lightly with salt.
- Layer corn tortillas, tuna, cabbage, and salsa.
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
- Preheat oven to 400° F.
- 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.
- 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.
- In a medium bowl combine pineapple, red bel pepper, avocado, and cilantro. Season lightly with salt.
- Layer corn tortillas, tuna, cabbage, and salsa.