Mexican Tuna Tostadas

Ingredients for Mexican Tuna Tostadas

• 8 corn tortillas (6 inches each)

• 3 tablespoons canola oil

• 3/4 teaspoons salt

• 1/2 teaspoons finely chopped chipotle pepper

• 2 tablespoons fresh lime juice

• 1 tablespoon tequila

• 1/2 teaspoons adobo sauce

• 1/2 teaspoons ground cumin

• 1/4 cucchiaino di zucchero

• 450g sushi-grade tuna, cut into 1/4-inch cubes

• 1 avocado, cut into 1/4-inch cubes

• 3 spring onions (green part only), thinly sliced

• 3 tablespoons hulled pumpkin seeds

Heat oven to 177°C. Cut 2 rounds from each tortilla with a 3-inch biscuit cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoons of salt. Place rounds in 1 layer on biscuit sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoons oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoons salt in a bowl. Place tuna, avocado, 2/3 of spring onions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of spring onions.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.