How to Make Canned Tuna Tostadas
August 15, 2024
Let’s make canned tuna tostadas for dinner today. Canned tuna is inexpensive and very versatile. I always get tuna in brine when I purchase it. I think this recipe would work with tuna in oil as well. It is best not to exaggerate when eating canned tuna fish because some might have high contents of Mercury.
Advantages of Using Canned Tuna
Convenience: Canned tuna is pre-cooked and ready to use, making meal preparation quick and easy. It’s a pantry staple that doesn’t require refrigeration and has a long shelf life, perfect for spontaneous cooking or emergency meals.
Affordability: Canned tuna is typically less expensive than fresh or frozen fish, making it an economical option for adding protein to your diet.
Nutritional Value: Canned tuna is a good source of lean protein, omega-3 fatty acids, and various vitamins and minerals, including vitamin D, selenium, and B vitamins. These nutrients contribute to heart health, brain function, and overall well-being.
Versatility: Canned tuna can be used in a variety of dishes, from salads and sandwiches to casseroles and pastas. Its mild flavor allows it to pair well with many different ingredients and seasonings.
Portability: The compact, lightweight nature of canned tuna makes it easy to take on the go, whether for a quick lunch at work, a camping trip, or any other situation where refrigeration isn’t available.
Flavor Profile of Canned Tuna
Mild & Neutral: Canned tuna generally has a mild and somewhat neutral flavor, which allows it to blend well with a variety of seasonings and other ingredients. This makes it an adaptable base for many recipes.
Slightly Salty: Depending on the brand and whether salt has been added during processing, canned tuna can have a slightly salty taste. This adds a savory element to dishes without overpowering them.
Umami: Like many seafood products, canned tuna has a natural umami flavor, which enhances the overall taste profile of the dish it’s used in.
Subtle Fishiness: While not as strong as fresh tuna, canned tuna has a subtle fishy flavor that’s characteristic of seafood, but it’s usually mild enough to be appealing to those who might not typically enjoy strong fish flavors.
Variations: The flavor can vary slightly depending on whether the tuna is packed in oil or water. Tuna in oil tends to have a richer, more pronounced flavor, while tuna in water has a lighter, cleaner taste.
These characteristics make canned tuna a versatile and practical ingredient that can enhance the flavor and nutrition of a wide range of dishes.
Tuna Tostadas Recipe
Serves: 4
Ingredients
For the Tuna:
2 (7 oz) cans of 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 and pepper to taste
Oil for cooking
For the Cabbage:
1/4 of a large green or red cabbage, finely sliced
1 large or 2 small limes, juiced
Salt to taste
Water
For Assembling:
8 tostadas or 8 corn tortillas
Salsa
Avocado slices
Lime wedges
Oil for frying
Instructions
1. Prepare the Tuna:
Heat a skillet with a little oil over medium heat. Add the minced onion and cook until translucent and soft, about 3-4 minutes.
Add the bay leaves, minced garlic, Serrano pepper (if using), cumin, and oregano. Drizzle a bit more oil over the spices, stir, and cook for about 1 minute until fragrant.
Add the tuna along with the liquid if it’s packed in water. If using tuna in oil, drain the oil first and add about 1/4 cup of water to the skillet.
Mix the tuna with the onion mixture, breaking it down with a spatula, but leaving some small chunks intact.
Add the chopped tomatoes and season with salt and pepper to taste. (Taste the tuna before adding salt, as it may already be salty.)
Mix well, cover the skillet, and simmer for about 20 minutes. Uncover and simmer for another 5-10 minutes until the liquid is absorbed. Turn off the heat.
Taste and adjust seasoning if needed. Add the lime juice and chopped cilantro, mixing well.
2. Prepare the Cabbage:
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 the cabbage and set it aside for at least 15 minutes.
Strain and discard the liquid.
3. Assemble the Tostadas:
If making your own tostadas, heat enough oil in a deep skillet to about 350°F (175°C).
Add the tortillas one by one, frying until they are hardened and browned. Flip halfway through cooking. Remove to a paper towel-lined plate.
Place a tortilla on a plate. Add about 1/8th of the prepared tuna mixture.
Top with salsa, cheese, cabbage, cream, and avocado slices.
Squeeze some lime on top and enjoy!
Tip: You can also serve these inside a hard taco shell for a delicious variation!