Recipe by breezermom
This is a really different but delicious appetizer. It has lots of ingredients I love...avocados, black beans, crabmeat, shrimp, and fresh tuna! If you want to serve it as a main course, you could leave the tortillas whole. This recipe is from Chef Irv Miller at Jackson's in Pensacola.
Top Review by susie cooks
We really enjoyed this! Very easy to make. So fresh and light tasting. I think this would also be good with corn. I used full sized tortillas because we had this as our dinner instead of appetizers. I will make this again. Made for Everyday is a Holiday.
- 6 corn tortillas or 6 flour tortillas, your preference, 6 inches each
- 3 tablespoons olive oil
- 12 ounces fresh tuna, small diced
- 3 tablespoons fresh lime juice
- 12 gulf shrimp, peeled and deveined, size should be 21-25 count
- 1 bunch fresh scallions
- 4 ounces lump crabmeat, cleaned of cartilage
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ripe Hass avocado, pitted and small diced
- 1 teaspoon southwest seasoning
- 2 teaspoons red onions, chopped fine
- salt and pepper
- 3 tablespoons cilantro, chopped fine
Directions See How It's Made
- In a chilled mixing bowl, combine cut tuna, avocado, onion, cilantro, lime juice, salt and pepper. Let chill at least one hour, or until the tuna is opaque. It can chill for up to 8 hours if you'd like to do this ahead of time. (The lime juice will cook the tuna).
- Cut 2 3" rounds from each tortilla. Pan fry the tortillas in olive oil until crispy, drain on a paper towel and then season with Southwest seasoning. You will have to add the olive oil as you go, don't add it all at once!
- Saute the shrimp in 2 tsp olive oil, and then gently heat the crabmeat in the same pan.
- Place each seasoned tostada on a salad plate and top with a dollop of the tuna mixture, then a smaller dollop (2 shrimp and some crabmeat) of the warm mixture on top of the tuna mix.
- Garnish with cumin seasoned sour cream and a little honey.
- Please note: prep time does not include marinating time for the tuna.