Mexican Chipotle Tuna Tostadas
This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
It’s a New Year, and I’m so looking forward to seeing what 2018 has in store for us! I know that many people have started New Year’s resolutions to exercise more or lose weight. My resolution is more about adding more variety to our weekly menu, including more fish and seafood dishes. That’s why today I’m making a recipe using Bella Portofino Tuna. It’s very delicious and it’s a great option for those of you looking to make healthier choices in 2018.
We’ll be using this tuna to make some scrumptious Chipotle Tuna Tostadas that are easy to make and can be enjoyed for lunch or dinner. Sort of making Tinga, but a Tuna Tinga. The Bella Portofino canned tuna is made with wild-caught and hand-selected tuna that’s packaged with high-quality extra virgin olive oil and a sprinkle of salt. It’s rich, mellow flavor combines with the smokiness of the chipotle peppers to create a delightful tuna tinga you won’t be able to get enough of! And the best part is that it’s healthy, too! The tuna is an excellent source of protein and Omega 3s.
But enough talking, let’s get the recipe!
MEXICAN CHIPOTLE TUNA TOSTADAS
NOTES:
- If you like your food a little spicy, add an additional chipotle pepper.
DIRECTIONS:
- Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent. (Please check the ingredients list below)
- Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
- Add the tuna and cook for 5 more minutes. Season with salt and pepper.
- To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.
MEXICAN CHIPOTLE TUNA TOSTADAS
Ingredients
- 1 tablespoon of vegetable oil
- ½ cup chopped white onion
- 1 large garlic clove finely chopped
- 2 cups of chopped tomato
- 1 chipotle pepper in adobo*
- 1 teaspoon of Mexican oregano
- 2 cans 4 oz. each Bella PORTOFINO canned tuna
- Salt and pepper to taste
- 8 medium size corn tostadas
- ¾ cups of refried beans black or pinto beans
- 2 cups of shredded lettuce
- ½ cup queso fresco crumbled
- ½ cup Mexican cream
Instructions
- Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent.
- Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
- Add the tuna and cook for 5 more minutes. Season with salt and pepper.
- To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.
Notes
- If you like your food a little spicy, add an additional chipotle pepper.
Nutrition
Provecho!
Mely,
If you enjoy making meals with canned tuna, check these recipes: Tuna Empanadas, & Chipotle Tuna Sandwich.
Mariebelle
Awesome. Love it..
Liz
Don’t think I have seen the Mexican cream before. Any substitutes or a photo of it or brand name so I can search for it? Thanks !
mmartinez
Nowadays, regular American supermarkets carry a type of brand with the name "Mexican Cream" or Crema Mexicana. You can find it at Latin stores. Or use sour cream as a last option.
mister brian
We just use sour cream...amazing!
Debra
Could this be adapted to any seafood? Cod,shrimp?
mmartinez
Hello Debra,
Yes, you can you fish (boil, roast or steam), just shred and mix with the salsa.
Marisol
What a wonderful dish. Husband and daughter were not sure about the meal. Both ate three tostadas and my husband packed the leftovers for lunch. Thank you for the recipe!