Mini Tuna Tostadas

A fun take on the classic tuna tostadas, these little bite sized appetizers are easy, delicious a a crowd favorite.

The Deets:
So little fun fact about me that I live at the beach year round and my husband is a fishing captain- so most spring and summers are spent out on our boat catching tuna- yellow fin, big eye, blue fin you name it. Because of that I’m always looking for new recipes for the fish that we catch. This one is a personal favorite, these are my tuna mini tostadas with a spicy pineapple salsa. These are such a fun appetizer idea, and come together super quick.

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Mini Tuna Tostadas

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Ingredients

• ▢ 5 Tortillas
• ▢ Fry oil
• ▢ 1 tbsp Tajin
• ▢ Flaky sea salt

The tuna pineapple salsa:

• ▢ 1 Avocado
• ▢ 1/3 cup Pineapple
• ▢ 1 tbsp Jalapeño
• ▢ Handful of chopped cilantro
• ▢ 1/2 Lime
• ▢ 1 Fresh tuna filet
• ▢ 1 tsp Wasabi sauce
• ▢ 1 tbsp Sweet chili sauce
• ▢ 1 tsp Sesame Oil
• ▢ 1 tbsp Soy sauce
• ▢ Sesame seeds for topping

Instructions 

• Using a cup (or I used a round biscuit cutter) press into each tortilla to make bite sized round shapes. Repeat with remaining tortillas. I found 5 tortillas yielded about 20 tostadas.
• Add fry oil to a skillet, filling up enough so that the rounds can be submerged. When oil is 325, add tortillas. If you don't have a thermometer, you can test the oil temp by adding one round to the oil to see if it bubbles. Cook for about 2-3 per side or until golden brown. Transfer to a paper toweled plate. Season with salt, pepper and tajin.
• Meanwhile, cube the pineapple and avocado. Dice the tuna and the jalapeño. Add all ingredients to a bowl along with chopped cilantro. Squeeze lime and add sweet chili, soy sauce, sesame oil and wasabi sauce. Top with sesame seeds and mix until combined.
• Add to each chip and squeeze a little more lime if needed. Enjoy!

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