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 (unsalted, raw or dry roasted, no sugar added)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.