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Tuna Tostadas With Chile Mayonnaise Read more at- Recipe

   
 

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     Tuna Tostadas With Chile Mayonnaise Read more at-

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
3/4 cup mayonnaise
Juice of 1 lime, plus wedges for serving
3/4 to 1/2 teaspoon chipotle chile powder
8 tostadas (flat crisp tortillas) or taco shells
3/4 cup golden raisins
1/2 cup pimiento-stuffed olives, halved, plus 1 tablespoon brine from the jar
1 clove garlic, lightly smashed 2 bay leavesl
2 bay leaves
1 12-ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups)
 
3 5-ounce cans solid white tuna packed in water, drained
1 cup lightly packed fresh parsley, chopped

Instructions
Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes. Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes. Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves. Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.
Per serving- Calories 672; Fat 47 g (Saturated 7 g); Cholesterol 59 mg; Sodium 1,391 mg; Carbohydrate 34 g; Fiber 3 g; Protein 28 g


Originally Submitted
4/21/2013





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