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Tuna tostadas

3
Points®
Total Time
23 min
Prep
12 min
Cook
11 min
Serves
2
Difficulty
Easy
Here's a great meal for two. Instead of the usual tostada topping of a tomato-based salsa, it calls for a vinegar-spiked herb sauce known as chimichurri. 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.

Ingredients

Fresh parsley

1 Tbsp, fresh, chopped

Cilantro

1 Tbsp, fresh, chopped

Red onion

1 Tbsp, chopped, minced

Garlic

1 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

2 tortilla(s), medium

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.
  5. Yields 1 tostada with 2 tablespoons salsa and 1 teaspoon nuts per serving.

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