Description
These Mini Tuna Tostadas are a perfect bite-sized appetizer, topped with a fresh and flavorful tuna pineapple salsa for a delightful mix of savory, sweet, and spicy.
Ingredients
Units
Scale
- 5 tortillas
- Fry oil
- 1 tbsp Tajin
- Flaky sea salt
- The tuna pineapple salsa:
- 1 avocado
- 1/3 cup pineapple
- 1 tbsp jalapeño
- Handful of chopped cilantro
- 1/2 lime
- 1 fresh tuna filet
- 1 tsp wasabi sauce
- 1 tbsp sweet chili sauce
- 1 tsp sesame oil
- 1 tbsp soy sauce
- Sesame seeds for topping
Instructions
- Using a cup or round biscuit cutter, press into each tortilla to make bite-sized round shapes. Repeat with remaining tortillas. You should get about 20 tostadas from 5 tortillas.
- Heat fry oil in a skillet, ensuring it’s deep enough to submerge the rounds. When the oil reaches 325°F (test with one round to check for bubbling), fry the tortillas for 2-3 minutes per side or until golden brown. Transfer to a paper-towel-lined plate and season with salt, pepper, and Tajin.
- Meanwhile, cube the pineapple and avocado, dice the tuna and jalapeño. Combine all ingredients in a bowl along with chopped cilantro. Squeeze in lime juice and add sweet chili sauce, soy sauce, sesame oil, and wasabi sauce. Top with sesame seeds and mix until combined.
- Top each fried tortilla with the tuna pineapple salsa and add a final squeeze of lime if desired. Serve and enjoy!
Notes
- Adjust the spiciness of the salsa by adding more or less jalapeño and wasabi sauce.
- If you don’t have a round biscuit cutter, use a cup or any round object to cut the tortillas into small circles.
Nutrition
- Serving Size: 1 tostada
- Calories: 90
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg