Mexican Tuna Salad Tostadas
Prep Time: 45 minutes
|
Cook Time: 10 minutes
303 Calories
|
8 Servings
Ingredients
4 portions Sizzlefish ahi tuna, thawed
Salt and pepper
1 cup fire roasted corn, thawed if frozen
1/2 cup drained/rinsed black beans
1/2 cup chopped tomato
1/3 cup chopped red onion
1/4 cup chopped cilantro
1/4 cup olive oil
2 tbsp fresh lime juice
1/4 tsp ground cumin
1/4 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1 cup guacamole
8 tostadas
Crumbled queso fresco
Lime wedges
Sliced jalapeños
Directions
Step 1
Blot tuna portions with paper towel to remove excess moisture. Season with salt and pepper. Heat a grill pan or outdoor grill over medium high heat and grease with cooking oil.
Step 2
When grill pan is very hot, place tuna portions on and grill for 4-5 minutes on each side until center is cooked through.
Step 3
Transfer to a cutting board and cool for 5 minutes. Shred tuna using two forks. Transfer to a bowl and refrigerate for 30 minutes.
Step 4
Combine chilled tuna, corn, black beans, tomato, red onion and cilantro in a medium mixing bowl.
Step 5
Stir together ingredients for dressing and pour over salad. Stir gently to coat.
Step 6
Spread 2 tablespoons of guacamole on tostadas and top with tuna salad. Garnish with queso fresco, sliced jalapeños and extra lime wedges.
