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Recipe by @cookingwithrocco
These tuna tostadas are quick, easy to make, and incredibly hearty. They start with a crispy tortilla, and are topped with Wild Planet's Wild Tuna and White Bean Salad, smashed avocado, a soft-boiled egg, and a homemade Calabrian chili vinaigrette.
Recipe by @cookingwithrocco
These tuna tostadas are quick, easy to make, and incredibly hearty. They start with a crispy tortilla, and are topped with Wild Planet's Wild Tuna and White Bean Salad, smashed avocado, a soft-boiled egg, and a homemade Calabrian chili vinaigrette.
1 Seven minute Egg
2 Corn or flour Tortillas
1 (5.6oz can) Wild Planet Wild Tuna White Bean Salad Ready-To-Eat Meal
1 Tbsp Calabrian chili paste
1/2 Tbsp dried Oregano
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Salt to taste
Mix all the vinaigrette ingredients together and set aside in the fridge.
Bring a pot of water to a gentle boil. Once boiling, carefully add the eggs and cook for exactly 7 minutes. Once they’re done, immediately transfer the eggs to a bowl filled with ice water to stop them from overcooking.
When you’re ready to use them, gently roll the egg against your cutting board and peel back the shell. Then cut them in quarters.
Heat oil over medium-high heat, once hot fry the tortillas for about 1 minute per side. When they’re done, transfer to a wire rack and season with salt.
Make the tostada by adding a spoonful of mashed avocado, seasoned with salt and pepper, followed by the Tuna and White Bean Salad, half of the 7 minute egg, and a drizzle of vinaigrette!
