I was inspired to make these by Alex at The Defined Dish! She is so amazing and has the best recipes. You probably already follow her, but if you don’t, you need to! Her Tuna Tostadas always look so pretty and I finally decided to try them. Guess what? They taste even better then they look….and they look really damn good!
I have been shying away from tuna lately because of all the bad press about mercury levels. Well, I just found a solution. TonNino Brand makes a canned Yellowfin Tuna, solid, packed in Olive OIl. It is Wild Caught, Low in Mercury and Gluten Free. Finally, a tuna I am not worried about eating!
Watermelon radishes are so colorful and pretty and they taste really good. They are the new hot veggie right now, and I highly recommend that you try them. These nachos can be served as an appetizer, or even as a main course. Try on top of jicama, or black radish for another option, too!
Ingredients:
1 can tuna (low mercury)
2 tsp. mayo (I Iike Primal Kitchen or Vegenaise)
1 tsp. dijon mustard
1/2 tsp. celery seed
1/4 tsp. celery salt
salt and pepper, to taste
2 watermelon radishes, black radishes or jicama
Sliced avocado
Sliced jalapeno
Sunflower Sprouts
Trader Joe’s Everything But the Bagel Seasoning
Open tuna can and strain the oil. In a bowl, combine mayo, mustard, celery seed and salt, and salt and pepper to taste. Mix well and set aside. Slice the watermelon radish, or jicama into thin slices, sturdy enough to hold the tuna, but not too thick. Place a heaping teaspoon of tuna salad on top of each slice of watermelon radish and place each in a single layer on a platter. Top with avocado slice, jalapeño slice and sunflower sprouts. Sprinkle with Everything but the Bagel Seasoning. Enjoy!
