Tuna Salad Tostada
Tuna Salad Tostada



  • 1 tbsp olive oil
  • 2 chopped red onions
  • 2 crushed garlic cloves
  • 400g tin of kidney beans, drained
  • 180g chopped cherry tomatoes
  • ¼ diced cucumber
  • 1 lime, ½ juiced, ½ sliced
  • 2 corn cobs, halved
  • 4 tortilla wraps
  • 300g tuna in brine, drained
  • Basil leaves, torn
  • Preheat the oven to 200C. Fry half the onions for 5 mins in ½ tbsp of oil, then add the garlic and fry for 1 minute more. Add the beans, cook for 3 mins, then remove from the heat and roughly crush with a fork. Meanwhile, mix the tomatoes, cucumber, remaining onion and lime juice in a bowl. Season and set aside.
  • Griddle the corn cob halves for 10 mins, turning regularly until charred. Meanwhile brush the tortilla wraps with a little oil, and bake in the oven for 5 mins or until just crisp. Spread the bean mixture over the tortillas, flake over the tuna and top with your tomato salsa. Scatter with basil and serve with charred corn and lime slices. Delicious!
20 mins
4 serving

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