Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon of vegetable oil
  • ½ cup chopped white onion
  • 1 large garlic clove (finely chopped)
  • 2 cups of chopped tomato
  • 1 chipotle pepper in adobo*
  • 1 teaspoon of Mexican oregano
  • 2 cans (4 oz. each Bella PORTOFINO canned tuna)
  • Salt and pepper to taste
  • 8 medium size corn tostadas
  • ¾ cups of refried beans (black or pinto beans)
  • 2 cups of shredded lettuce
  • ½ cup queso fresco (crumbled)
  • ½ cup Mexican cream

Instruction

  • Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent.
  • Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
  • Add the tuna and cook for 5 more minutes. Season with salt and pepper.
  • To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.