Tuna Tostadas With Pineapple and Purple Onion
 
Prep time
Total time
 
A tuna salad like you've never eaten before! There's no mayo and only fresh, tropical, and zesty ingredients on this tuna salad. Made extra special by serving it the Mexican way, on top of crunchy tostadas.
Author:
Recipe type: lunch, dinner
Cuisine: Mexican, Pescatarian
Serves: Serves 2
Ingredients
  • one large lime, juiced
  • one to two seeded and finely chopped habanero peppers, optional or use a milder chili like jalapeño
  • ¼ cup of finely chopped purple onion
  • ¼ to ⅓ cup of finely diced fresh pineapple
  • large handful of roughly chopped fresh cilantro
  • two small or one large can of tuna, drained (either tuna in water or olive oil will work)
  • fine sea salt, to taste
  • store-bought tostadas (or make your own by frying corn tortillas until crispy)
  • additional toppings: slices of avocado
Instructions
  1. Pour the lime juice into a bowl then add the chopped chili and onion and allow it to sit for 5 minutes. After this time add the pineapple bits, chopped cilantro and the the drained tuna. Give the ingredients a good stir then sprinkle in a pinch of fine sea salt. Again mix the ingredients well then taste and see if either more salt or lime juice needs to be added.
  2. You can allow the tuna mixture to sit for 10 minutes in the fridge (or until ready to serve) or serve straightaway -- but allowing it to sit allows the flavours to really come together. Once you're ready to serve simply scoop and spread the tuna mixture over a tostada. Serve straightaway to avoid the tostadas becoming soggy and breaking apart. Enjoy!
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/tuna-tostadas-with-pineapple-and-purple-onion/