Tuna Tostadas
Move over Taco Tuesday. Once the kids sample these tasty little Mexican-inspired beauties, they’ll be calling for Tostada Tuesday!
Ingredients
- 8 mini flour tortillas
- 5ml olive oil cooking spray
- 425g no-added-salt red kidney beans, rinsed, drained
- 1 large tomato, finely chopped
- 1 Lebanese cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 bunch coriander, leaves picked, roughly chopped
- 1 lime, juiced
- 425g tuna in springwater, drained, flaked
- 1/2 cup shredded smokey chipotle cheddar & tasty cheese blend
Method
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- Spray both sides of tortillas with oil. Place tortillas, in a single layer, on tray. Bake for 5 minutes or until golden and crisp. Allow to cool on tray for 2 minutes.
- Meanwhile, combine beans, tomato, cucumber, onion, coriander and lime juice in a medium bowl. Season with pepper.
- Serve tostadas topped with bean salsa, tuna and cheese.
