Entertaining

Tuna tostada with avocado hummus, cucumber and radish pickle

Name: Tuna tostada with avocado hummus, cucumber and radish pickle recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Sunflower oil, to shallow-fry; 12 mini (12 cm) tortillas; 2 jars (440g) Premium Tuna Fillets in Extra Virgin Olive Oil and Chilli, drained; ½ cup (125ml) red wine vinegar; 3 tsp caster sugar; 6 small radishes, thinly sliced; ½ packet (125g in total) baby cucumbers, thinly sliced; 2 spring onions, trimmed and thinly sliced (white part only); 3 jalapenos, thinly sliced; 1 avocado; 1 small can (125g) chickpeas, drained, rinsed; ¼ cup (60ml) sour cream; Juice of 1 lime; ½ cup coriander leaves, plus extra to serve; 2 tsp ground cumin

Rate now

30m

https://healthimprovements.info/recipes/tuna-tostada-avocado-hummus-cucumber-radish-pickle-recipe/7kxxlgn2

Jump to recipe

by Lucy Busuttil

delicious. on Sunday Food Editor

Mar 23, 2021

Start your party with these tasty tuna fillet tostadas with avocado hummus, cucumber and radish pickle.

Sunflower oil, to shallow-fry
12 mini (12 cm) tortillas
2 jars (440g) Sirena Premium Tuna Fillets in Extra Virgin Olive Oil and Chilli, drained

Cucumber and radish pickles

½ cup (125ml) red wine vinegar
3 tsp caster sugar
6 small radishes, thinly sliced
½ packet (125g in total) baby cucumbers, thinly sliced
2 spring onions, trimmed and thinly sliced (white part only)
3 jalapenos, thinly sliced

Avocado hummus

1 avocado
1 small can (125g) chickpeas, drained, rinsed
¼ cup (60ml) sour cream
Juice of 1 lime
½ cup coriander leaves, plus extra to serve
2 tsp ground cumin

Method

1.

For the pickles, place vinegar, sugar, 2 tbs cold water and 2 tsp salt flakes into a bowl, stir until sugar and salt have dissolved. Add radish, cucumber, onion and jalapeno, and turn to coat. Cover and chill until required (Pickles will last up to 2 weeks in refrigerator).
2.

For the avocado hummus, place all the ingredients plus 1-2 tbs of cold water in a food processor, season and whiz until very smooth. Place mixture into a bowl, cover and chill until required.
3.

Place 1cm oil in a frypan over medium-high heat. Working in batches, fry the tortillas for 30 seconds on each side or until crisp and golden. Using metal tongs, remove and drain on paper towel. (Alternatively, brush both sides of tortillas with oil and bake at 200°C for 3-5 minutes until crisp and golden.)
4.

Spread tortillas with avocado hummus, and top with tuna and pickles. Season with salt and pepper, and top with coriander leaves, to serve.