Sustainably Caught – Spicy Tuna Tostadas

Quick and easy meal idea! Spicy Tuna Tostadas are a fresh and bright way to use canned tuna. They feature a light tuna salad with a vibrant salsa and toasted tortilla base.

This post is sponsored by Raincoast Trading. My Kitchen Love has been compensated monetarily and with product. All opinions expressed are my own. 

I’ve always wanted a new way to use canned tuna and when this campaign by Raincoast Trading came up I jumped for the challenge and I made these Spicy Tuna Tostadas.

Don’t get me wrong, classic tuna sandwiches have made a happy recurring appearance in my life, but I really like the idea of being 10 minutes away from a delicious and healthy meal that isn’t tossed with mayo and seriously lacking in the vegetable department.

How could it get better? Knowing that the seafood I’m serving my family is sustainably caught (Ocean Wise ™ recommended) and preservative-free is definitely at the top of my list.

Let’s get real. Canned Tuna can be … well, bland. Raincoast Trading takes it up a notch by only cooking the fish once which means it retains more Omega 3 Fatty Acids and tastes a heck of a lot better. These tosdatas are packed with citrus and jalapeño to complement the fish and take the acid level up.

I didn’t do a lot to this fish; the tuna is still present and can be tasted, but it’s complimented by jalapeño, lime juice and zest. I’ve often sided with letting seafood shine with simple flavours that highlight it well, much like this 15 Minute Salmon Dinner.

I love the way the tortillas turned out! I strongly dislike the idea of putting 1 to 2 corn tortillas in a pan and trying to crisp them or leaving them limp by putting them in the microwave. This time I brushed them with olive oil and let the oven work its magic. It took the corn tortilla to a level that even my husband liked!

As always the salsa was a hit at the dinner table. My pineapple lovers (all of them) ate that, the peppers went down smoothly, and my pickiest eater even ate some avocado without knowing what it was!

The tortilla was fun as well for the kids, it comes out of the oven more like a tortilla chip which they hardly ever get, but love. They all sampled bit of the tuna without jalapeño and no one made any real fuss. They too enjoy a solid tuna sandwich so it wasn’t a massive stretch in the taste department.

Canned fish is relied on in many ways for many family meals, what’s your favourite way to serve it to your family?

More easy canned tuna recipes:

• Quick Nicoise Style Salad
• Cranberry Tuna Salad on Apple Slices
• Tuna Macaroni Salad

Print

Spicy Tuna Tostadas

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Quick and easy meal idea! Spicy Tuna Tostadas are a fresh and bright way to use canned tuna. They feature a light tuna salad with a vibrant salsa and toasted tortilla base. 

Course: Main Course

Cuisine: American

Keyword: recipe, tuna

Servings: 4 tostadas

Author: Samantha

Ingredients

• 4 6" round fresh corn tortillas
• 1 tbsp olive oil, for brushing the tortillas
• 1 150 gr. canned Wild Solid White Albacore Tuna (from Raincoast Trading)
• 2 medium limes, zest and juice divided
• 1 jalapeño, seeds removed and finely chopped
• 1/2 clove garlic, minced
• 1/4 medium pineapple, skin and core removed, chopped
• 1 medium red bell pepper, chopped
• 1 medium avocado, pit and skin removed, chopped
• 1/4 cup chopped fresh cilantro (leaves and tender stems)
• 1/2 tsp fine sea salt

Instructions

1. Preheat oven to 400° F.

2. Line a baking sheet with non-stick paper and place corn tortillas on it. Brush lightly with olive oil on both sides. Bake for about 5-7 minutes per side, 10-14 minutes total, flipping once. Tortillas should crinkle-up on the sides and just start to turn slightly brown.

3. Meanwhile, in a small bowl toss tuna (Raincoast Trading doesn't require draining, drain other brands) with zest and juice from 1 lime, garlic, and chopped jalapeño. Season lightly with salt and toss to combine flavours.

4. In a medium bowl combine pineapple, red bel pepper, avocado, and cilantro. Season lightly with salt.

5. Layer corn tortillas, tuna, cabbage, and salsa.