A Quick Tuna Tostada

Click here to go to printable recipe: Quick Tuna Tostada

Now that my pickled yellow peppers (chiles güeros) had been resting in the fridge for a few days, it was time to try them in a dish.  I have published several posts with tostadas, including a fresh seared tuna tostada, but this one is a very quick recipe using canned tuna, and taking advantage of my latest backyard harvest, including tomatoes, garlic, bay leaf, and purple winter radishes, in addition to the aforementioned pickled peppers.

Tostadas are crisped corn tortillas.  The ones from the package may be freshened up by toasting briefly in the oven; do not leave unattended, because they burn easily.  The edges may be browned lightly; the shiny oil on the surface will be very hot, so be very careful not to touch it. 

For making tostadas at home, I explored different methods.  Always use day-old or thawed corn tortillas; they may be brushed with oil (photo below, left), and either microwaved for one minute or two (photo below, centre), or toasted in the oven (photo below, right):

I also tried the traditional method of deep frying the corn tortillas (photo below, left) until they are golden brown (photo below, right):

In the photo below, a comparison of the different tostadas, 1) microwaved, 2) baked, 3) deep fried, and 4) from the package:

Although the freshly fried tostada was the tastiest, the others were not too far behind.  Also, when oil is omitted, a microwaved corn tortilla results in a very crisp, not spotty with burns (like the one above), and very tasty dry tostada:

Quick Tuna Tostada

Printable recipe: Pickled “Blond” Peppers – Chiles güeros encurtidos

Printable recipe: Quick Tuna Tostada

Ingredients

6-8 tostadas (homemade, or from package)
1 can tuna fish (I prefer yellowfin); liquid drained
¼ white onion; peeled, and chopped
2 medium tomatoes; washed and chopped
1 bay leaf
1 clove garlic; peeled, and minced
2 tbsp olive oil
Salt and black pepper, to taste
Toppings:
Radishes; washed, ends removed and sliced
Pickled peppers with carrots (escabeche), such as güeros (printable recipe above), or jalapeños (try my recipe for homemade, or canned)

Warm up oil in a frying pan over medium heat.  Add chopped onions and bay leaf, stirring (photo below, left); sauté until onions are translucent.  Add garlic and tomatoes, reduce heat to low, and cover pan (photo below, right):

Allow to simmer for ten minutes, then uncover, and incorporate drained tuna (photo below, left).  Stir and cook for a couple more minutes, until tuna is hot; season with a little salt (tuna is already salty), and freshly ground black pepper, to taste (photo below, right):

Stir to incorporate all flavours.  Remove from heat and reserve until serving time.

This filling may be used once it reaches room temperature, or cold from the fridge the next day.  When ready to serve, place a tostada on a plate, top with some tuna filling, a few slices of radish, and decorate with pickled carrots and peppers; serve immediately:

Eat right away, to avoid getting the tostada soggy.   The vinegary taste of the pickled veggies complements the fish perfectly, and the crispy, crunchy and soft textures of the base, radishes and filling, respectively, add up to a well balanced, delicious snack, appetizer, or light meal.

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About consumption of tuna –  There are some misgivings about the consumption of tuna and other large fish, due to their methylmercury content.   Some symptoms of methylmercury poisoning may include: tingly feet, fingers or lips, loss of peripheral vision, grogginess, lack of balance, and muscle weakness.  The effects of mercury poisoning might be cumulative, and show symptoms after weeks or months.  The US NRDC (Natural Defense Resource Council) recommends only one or two 6-oz servings of tuna per week for an adult, much less for pregnant women and children. 

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I am bringing my recipe to Full Plate Thursday #660 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #628, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #504  with Angie @ Fiesta Friday.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #439 with Helen @ The Lazy Gastronome.