Mexican tuna tostada recipe

This dish is made with sushi-grade tuna to give you high-quality protein and heart-healthy omega-3 fats to nourish your body any time of day.

Ingredients:

• 8 corn tortillas (6 inches each)
• 3 tablespoons canola oil
• 3/4 teaspoon salt
• 1/2 teaspoon finely chopped chipotle pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila
• 1/2 teaspoon adobo sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sugar
• 1 pound sushi-grade tuna, cut into 1/4-inch cubes
• 1 avocado, cut into 1/4-inch cubes
• 3 scallions (green part only), thinly sliced
• 3 tablespoons hulled pumpkin seeds

Preparation (Serves 4):

1. Heat oven to 350 degrees. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortilla rounds with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven.
2. Whisk together chipotle, remaining 2 tablespoons of oil, lime juice, tequila, adobo sauce, cumin, sugar, and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions, and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.

Nutrition Facts (per serving):

Calories 248; fat 15g; saturated fat 2g; carbohydrate 13g; fiber 3g; protein 16g