Go Back
Print

SUSTAINABLY CAUGHT – SPICY TUNA TOSDATAS

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

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.