2 Serves
30 Mins
Using a sharp knife, finely dice the fresh tuna into small cubes and place them in a mixing bowl.
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MexicanVitamin E
4 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
336 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
941 mg / 1,250 mgPotassium
925 mg / 4,700 mgSodium
1817 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
11 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
101 gAlcohol
0 g
In the bowl, toss the tuna with lime juice, salt, and black pepper, then let it marinate briefly.
Heat a small amount of olive oil in a frying pan over medium-high heat.
Briefly sear the tuna in the hot frying pan for 1-2 minutes until just opaque, then remove from heat.
Assemble the tostadas by spooning the tuna mixture onto crispy corn tortillas and topping with sliced avocado.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese