Canned tuna recipe tostadas are inexpensive and an easy and delicious meal. You can feed 4 people for $10! Pretty amazing.
Canned tuna is not only for making tuna salad or noodle casserole and this is a great option. We are going to stew tuna in a tomato sauce with herbs and spices. We will then put it on tostadas with a spicy green salsa, cabbage slaw and avocado slices. You will never guess you are eating an inexpensive can of fish.
I used store bought tostadas for this recipe but feel free to make your own. All you have to do is deep fry a corn tortilla for a few minutes and you are ready to go.
Here is another great recipe made with canned fish that has been elevated Salmon Burgers. Enjoy!
Canned Tuna Tostadas
FOR THE TUNA:
2 – 7 oz cans tuna in water or oil
1/2 small onion — minced
2 bay leaves
2 garlic cloves — minced
1/2 Serrano pepper — seeded and minced (optional)
1/2 teaspoon cumin
1 teaspoon oregano
4 Roma tomatoes — chopped
1/2 lime — juiced
a handful of chopped cilantro
Salt & Pepper
Heat a skillet with some oil and add the onion. Cook for a few minutes, until translucent and soft.
Add the bay leaves, garlic, Serrano pepper, cumin and oregano. Drizzle a little more oil on the spices, mix and cook for about one minute — until fragrant.
Add the tuna with the liquid if it is in water. If the tuna is in oil, drain it first and add about 1/4 cup of water.
Mix the tuna with the onion and break it down with a spatula. Leave some small chunks. Don’t over mash it.
Add the tomatoes, salt and pepper to taste. Make sure to taste the tuna before adding salt as it might have some already. Mix well and cover the skillet. Simmer for about 20 minutes, uncover and simmer for another 5 to 10 until all the liquid has been absorbed. Turn off the heat.
Taste for salt and adjust. Add the lime juice and mix. Add the cilantro and mix.
FOR THE CABBAGE:
1/4 of a large green or red head of cabbage — finely sliced
1 large or 2 small limes — juiced
Place the sliced cabbage in a bowl. Add the lime juice and a generous amount of salt.
Mix the cabbage with your hands, gently squeezing it between your fingers for a few minutes.
Add enough water to cover it and set it aside for at least 15 minutes.
Strain and discard all the liquid.
8 tostadas or 8 corn tortillas
If you are making your own tostadas, heat enough oil in a deep skillet to about 350F (175C).
Add the tortillas, one by one, and fry until hardened and browned. Flip about half way through. Remove onto a paper towel lined plate.
Place the tortilla on a plate. Add 1/8th of the tuna. Top with salsa, cheese, cabbage, cream and avocado slices. Squeeze some lime on top and enjoy!
You can also serve these inside a hard taco shell. Delish!