Tuna Escabeche Tostadas combine oil-packed tuna, spicy pickled jalapeños, and toasted pepitas for a quick dinner:
1/4 cup chopped pickled Mexican jalapeños and carrots from a can plus 1/4 cup of the brineInstructions ChecklistIn a medium skillet, heat 1/4 inch of oil. Add 1 tortilla to the hot oil and fry over moderate heat, turning, until browned and crisp, 3 minutes.
Transfer to paper towels to drain; season lightly with salt. Repeat with the remaining tortillas.In a medium bowl, mix the tuna with the jalapeños and carrots and their brine. Spoon the tuna onto the tostadas and top with cilantro, radishes and toasted pumpkin seeds. Serve.
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