The Salpicón recipe calls for a variety of ingredients depending on your location in the Spanish-speaking world. In Mexico, the main ingredient is flank steak, chicken or seafood (crab or tuna). Apart from the protein content, the rest of the elements are basically an Escabeche, a binding vinaigrette or sauce that includes vinegar, oil, spices and some vegetables. In other words, a pickling liquid. These Tuna Salpicón Tostadas are a healthy and satisfying meal, low in calories and cost and high in taste.
Salpicón is also a filling for Chiles Rellenos in Mexico. If you want to drastically cut down calories, you can always stuff your Poblano with this Tuna Escabeche.
The vinaigrette is everything in this recipe. It is as important as the beef, the chicken or the seafood. Like I said in the preceding paragragh, the spices and seasonings are in it. Never underestimate the power of a good Escabeche to bring up the bright and crisp flavors of the dish as a whole.
These Tuna Salpicón Tostadas are extremely easy to make and will be ready faster than you can say “Can Opener”. You will just need three tuna cans. The other ingredients on the list are accesible and budget-friendly. It is very likely that you already have them in your pantry and/or your fridge.
Also noteworthy is the fact that the past winter was really mild and the hot season has kind of snuck up on us, depending of course on your location. I am sure my readers in Alaska are not ready to give up Caldos and Sopas just yet. But in the rest of the USA we are certainly itching to switch to more heat-friendly dishes. Even those of us who find ourselves on the border with Canada. I know I am!
My yard is screaming already: “Warm weather is lurking just around the corner. Time to break out the lawn mower!” I lend far more credence to the peony eyes I buried late last fall (they have already popped up), than to any weather man, or even to that furry rapscallion Punxsutawney Phil!
Tuna Salpicón Tostadas
Ingredients
- 3-5oz. cans light tuna drained
- 3 units Roma tomatoes ripe, chopped
- 4 units radishes washed, thinly sliced
- 1/3 cup white or red onion chopped
- 1-2 tbsp dried oregano
- 1 unit Serrano chile seeded, deveined and chopped
- or
- 1 unit pickled Jalapeno seeded, deveined and chopped
- 4 tbsp olive oil
- 1/4 cup Apple cider or white vinegar
- Salt and pepper to taste
- 1/3 cup fresh cilantro finely chopped
- 8 units tostadas
- For garnish:
- mayo, to spread on your tostada optional
- 2 cups shredded lettuce
- 1 unit avocado sliced
Instructions
- Mix well the first 10 ingredients in a large bowl.
- To assemble the tostadas, spread some mayo on the tostada (the mayo is optional), layer some shredded lettuce on top, then add some tuna mix to the tostada and top it with sliced avocado. Enjoy at room temperature.
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