Crunchy tortilla Tostada with tuna

August 20, 2017
Photo by The Tortilla Channel
Author Notes

Crunchy tortilla tostada with tuna are made with lots of vegetables and salsa and brown beans and tuna and avocado and egg and guacamole. —The Tortilla Channel

  • Serves 2
  • 2 flour tortillas
  • 340 grams small can of brown beans
  • 2 tablespoons vegetable oil
  • 0.5 onion
  • 1 cup water
  • 1 teaspoon paprika
  • 80 grams can of tuna
  • 1 cup smooth roasted tomato salsa
  • 0.5 cups guacamole
  • 0.5 avocado
  • 1 Iceberg lettuce for decorating
  • 30 brown beans for decorating
  • 0.5 grated cheese
In This Recipe
  1. Boil the egg (I boil them for 7 minutes so they are medium hard), drain and put into cold water
  2. Slice half of the avocado in thin slices
  3. Heat a small pan with 2 tbsp of vegetable oil
  4. First add the onion and fry them until soft and transparent. This takes about 3 minutes
  5. Then add the brown beans, the paprika and then the cumin and stir through before adding the cup of water
  6. Let the beans get to the boil
  7. Stir and reduce the heat to medium to let the brown beans simmer for about 10-15 minutes
  8. Take the beans of the heat. Drain the brown beans preserving about 30 brown beans for decorating and transfer to a bowl
  9. Mash the brown beans
  10. Preheat the oven at 350℉/175℃
  11. Spray the tortillas with cooking spray or vegetable oil on both sides
  12. Bake in the oven for about 10 minutes (turn at about 5 minutes in the oven).
  13. Start plating the tostada and start with the smooth roasted tomato salsa
  14. Then the mashed brown beans before adding the avocado and a tbsp of guacamole
  15. Drain the can of tuna from liquid and put about half of it on the tostada
  16. Decorate with cheese, corn, lettuce and brown beans
  17. Ready to serve

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