top of page

Tuna Tostada


2 hard boiled eggs, mashed

3 Tbl mayonnaise

1 garlic clove, minced

1 tsp peanut oil for dressing plus ¼ cup for frying tortillas

2 Tbl lemon juice

1 tsp honey

3 Tbl roasted sesame seeds

¼ cup Tio Pablo Spicy Roasted peanuts, crushed

2 La Morena Chilpotle Peppers, diced

Salt and coarse black pepper, to taste

1 celery stalk, diced

½ cup corn kernels

¼ cup red onion, diced

425g canned tuna, drained

Lettuce, sliced red cabbage and sliced radish

1 packet, Tio Pablo Chicas Tortillas (18pk)

Fresh coriander leaves, to garnish


In a medium sized bowl, add all ingredients, up until the salt and pepper, and mix thoroughly. Add the celery, corn and red onion and stir through. Add tuna and gently stir through again.

In a large frying pan heat the remaining ¼ cup peanut oil until sizzling and add a layer of chicas tortillas. Cook until golden and crunchy and then blot on paper towels to remove excess oil.

Place tortillas onto a plate, add a layer of lettuce, cabbage and radish, then a dollop of tuna salad. Garnish with a sprig of coriander. Serves 4-6


bottom of page