Description
These Mini Tuna Tostadas are a fun and fresh appetizer, bursting with bold flavors. A crispy base of fried tortillas is topped with a zesty tuna pineapple salsa that’s packed with sweetness, heat, and savory goodness.
Ingredients
Scale
- 5 small tortillas (corn or flour)
- Fry oil (enough for deep frying)
- 1 tbsp Tajin seasoning
- Flaky sea salt, to taste
- 1 avocado, diced
- 1/3 cup pineapple, diced
- 1 tbsp jalapeño, finely diced
- 1/2 lime, juiced
- Handful of chopped fresh cilantro
- 1 fresh tuna filet (about 4–6 oz), finely diced
- 1 tsp wasabi sauce
- 1 tbsp sweet chili sauce
- 1 tsp sesame oil
- 1 tbsp soy sauce
- Sesame seeds, for garnish
Instructions
- Use a round biscuit cutter or glass to cut small circles from each tortilla (should yield about 20 rounds).
- Heat oil in a skillet to 325°F (or until a tortilla piece bubbles when added).
- Fry tortilla rounds in small batches for 2–3 minutes per side, until golden and crisp.
- Transfer to a paper towel-lined plate. Immediately season with flaky sea salt and Tajin.
- In a mixing bowl, combine diced avocado, pineapple, jalapeño, and cilantro.
- Add the lime juice, diced tuna, wasabi sauce, sweet chili sauce, sesame oil, and soy sauce.
- Gently stir until well combined.
- Spoon the tuna pineapple salsa onto each fried tortilla round.
- Sprinkle with sesame seeds and a fresh squeeze of lime, if desired.
- Serve immediately for the crispiest texture.
Notes
- For extra crunch, you can bake the tortilla rounds at 400°F for 8–10 minutes instead of frying.
- Swap pineapple for mango or papaya for a tropical twist.
- Canned tuna can be used in a pinch, but fresh is best for flavor and texture.
Nutrition
- Serving Size: 2 tostadas
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg