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EAT: MEXICAN TUNA TOSTADAS

These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

Ingredients

  • 8 corn or whole wheat tortillas (6 inches each)
  • 3 tablespoons canola oil
  • 4 teaspoons sea 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 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

Directions

1. Heat oven to 350˚.

2. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tbsp of oil and sprinkle with 1/2 tsp of sea salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven.

3. Whisk chipotle, remaining 2 tbsp oil, lime juice, tequila, adobo sauce, cumin, and remaining 1/4 tsp sea salt in a bowl.

4. Place tuna, avocado, 2/3 of scallions and 2 tbsp of pumpkin seeds in another bowl.

5. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds.

6. Top with remaining 1 tbsp pumpkin seeds and remaining 1/3 of scallions.