Kitchen Knife - For chopping ingredients such as tomatoes, onions, and jalapeños with precision.
Cutting Board - To provide a stable surface for cutting various ingredients safely.
Tostada Shells / Tortilla Chips (Crushed) - For creating the base of tostadas that will hold the tuna filling.
Mixing Bowl - To combine and mix all the components of the dressing, such as avocado, lime juice, cilantro, and spices.
Blender (Countertop) - For making creamy salsa or guacamole if preferred to accompany the tuna tostadas.
Measuring Cups / Measuring Spoons - To accurately measure ingredients like canned beans, corn, and dressing components.
Pot (10-inch) - For simmering or boiling ingredients such as tuna with spices or preparing sides that accompany the tostadas.
Colander - To drain canned tuna, beans, and corn after cooking or rinsing them if necessary.
8 corn tortillas (6 inches each)
3 tablespoons canola oil
3/4 teaspoon salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequila
1/2 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seeds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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