Tuna Tostadas

From 'The Road to Mexico' by Rick Stein

Quick and easy to make, these tostadas work perfectly as part of a tapas menu.

Ingredients:

• 250ml corn oil
• 12-16 10cm corn tortillas
• Guacamole
• 450g sushi-grade tuna, cut into 1cm dice
• 2 ripe tomatoes, peeled, deseeded, and diced
• 2 spring onions, finely sliced
• 1-2 limes, cut into wedges
• ¼ tsp salt
• 10 turns black peppermill
• 1 tbsp chopped coriander

Recipe:

1. Heat 1-2cm of corn oil in a frying pan to 180°C.
2. Fry the tortillas for up to 30 seconds each side or until crisp and golden, then drain them on kitchen paper to remove excess oil.
   1. Alternatively, preheat the oven to 200°C/Fan 180°C, brush the tortillas on both sides with oil and bake them on a baking sheet for 3-5 minutes, until they are crisp and golden.
3. Spread the tortillas with guacamole and top with the tuna, diced tomato, and spring onions; then squeeze over some lime juice.
4. Season with salt and pepper and top with chopped coriander.