canned tuna (preferably skipjack packed in olive oil)2
onion, chopped~1 mediumest.
garlic clove, minced~3 clovesest.
vegetable or olive oil~2 tbspest.
canned diced tomatoes1
serrano chilior jalapeño, adjust for desired heat1
Mexican oregano (whole leaf)~½ tspest.
green olives (manzanilla type), choppedoptional, to taste~¼ cupsest.
capers, drainedoptional, adjust for desired salty-briny flavor1 tbsp
saltto taste
store-bought tostadas
~8-10est.
ripe avocado, slicedfor topping~1-2est.
fresh cilantro or parsley leavesfor garnish, optional~¼ cupsest.
Steps
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1
Drain the liquid from the canned tuna and pour it along with a small amount of vegetable or olive oil into a pan over medium heat. If using oil-packed tuna, you can use some of that oil as well.
2
Add the chopped onion to the hot oil and cook for 5 to 7 minutes until it begins to brown, stirring occasionally.
3
Chop the garlic into small pieces (no need for fine mincing) and add it to the pan once the onions are ready. Stir and let it cook for about 1 minute to release its aroma.
4
Drain the canned diced tomatoes, reserving only the solids. Add the drained tomatoes, the serrano chili, and a pinch of crushed Mexican oregano (crushed between your palms) to a blender or food processor and blend into a smooth puree.
5
Pour the tomato puree mixture into the pan with the onions and garlic. Stir to combine everything, mixing it with the oil and fat in the pan.
6
Let the sauce simmer and cook down for 3 to 4 minutes until it becomes considerably thicker. You should be able to stir through it and see the bottom of the pan.
7
While the sauce is reducing, chop the green olives into smaller pieces. Cut them crosswise and use a rocking motion to chop them finely.
8
Drain the capers from their brine. Measure out approximately 1 tablespoon, or adjust the amount based on how much you enjoy the salty-briny flavor.
9
Add the canned tuna directly from the can into the cooked-down tomato sauce. Break up the tuna with a spoon or spatula as you mix it in, and let it cook for 1 to 2 minutes.
10
Add the chopped olives and capers to the mixture and stir well to combine all the ingredients. This is the signature step that brings everything together.
11
Reduce the heat to low and simmer for a few minutes to allow all the flavors to come together and the mixture to reach the desired consistency for piling onto tostadas.
12
Taste the mixture and add a pinch of salt if needed to season it properly. Let it cook for another minute.
13
Place the store-bought tostadas on a plate or serving surface. Generously pile the warm tuna minilla mixture onto each tostada.
14
Top each tostada with a slice of ripe avocado and a few fresh cilantro or parsley leaves as garnish.
15
Serve the tuna tostadas warm, at room temperature, or chilled, according to your preference. This dish is also excellent for serving at a casual gathering.
PrimedTableBETA
