Name: Tuna Escabeche Tostadas
Ingredients: Canola oil, for frying; 6 corn tortillas; Salt; 15 ounces tuna in olive oil, drained; 1/4 cup chopped pickled Mexican jalapeños and carrots from a can plus 1/4 cup of the brine; Cilantro leaves, sliced radishes and toasted pumpkin seeds, for serving

Ingredients

Canola oil, for frying
6 corn tortillas
Salt
15 ounces tuna in olive oil, drained
1/4 cup chopped pickled Mexican jalapeños and carrots from a can plus 1/4 cup of the brine
Cilantro leaves, sliced radishes and toasted pumpkin seeds, for serving

Steps

In 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.