3

Tuna Tostadas

Total Time
23 min
Prep
12 min
Cook
11 min
Serves
2
Difficulty
Easy
Instead of the usual tostada topping of a tomato-based salsa, here is a vinegar-spiked herb sauce known as chimichurri.
Ingredients

fresh parsley

1 Tbsp, fresh, chopped

cilantro

1 Tbsp, fresh, chopped

uncooked red onion(s)

1 Tbsp, chopped, minced

garlic clove(s)

1 medium clove(s), minced

apple cider vinegar

1 tsp

uncooked tuna

6 oz, fillet

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

½ tsp

corn tortilla(s)

2 item(s), (6-inch)

pine nuts

2 tsp, toasted

cilantro

1 sprig(s), (optional)

Instructions

  1. To make the herb sauce, combine the parsley, chopped cilantro, onion, garlic, and vinegar in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
Notes
Chimichurri is a common table condiment served alongside grilled meat. Make a generous batch and store, refrigerated, for up to five days. Serve it with grilled chicken or fish or as a topping for green beans or cauliflower.A mini food processor is a great time-saver. They are inexpensive, take up very little counter space, and perform a variety of functions quickly and efficiently. It makes quick work of preparing the salsa.

A happier, healthier you starts here