- Total Time
Instead of the usual tostada topping of a tomato-based salsa, here is a vinegar-spiked herb sauce known as chimichurri.
fresh parsley1 Tbsp, fresh, chopped
cilantro1 Tbsp, fresh, chopped
uncooked red onion(s)1 Tbsp, chopped, minced
garlic clove(s)1 clove(s), medium, minced
apple cider vinegar1 tsp
uncooked tuna6 oz, fillet
table salt¼ tsp
black pepper¼ tsp, freshly ground
olive oil½ tsp
corn tortilla(s)2 item(s), (6-inch)
pine nuts2 tsp, toasted
cilantro1 sprig(s), (optional)
- 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.