Thursday, July 23, 2009

Garlicy Tuna Tostada

The nice thing about simple salads is that they have so many uses. This one works as an appetizer or you could make it a meal by paring it with a nice bowl of tomato soup.


Garlic Mayonnaise
  • 2-3 heads of garlic
  • olive oil
  • 2 cups mayo
  • 1 cup garlic mayo (recipe above)
  • 2 cans tuna, drained
  • 2 tablespoons red wine vinegar
  • 1 cup bell pepper, cut into thick matchsticks
  • 1/2 cup chopped green onion
  • fresh ground black pepper to taste
  • 4 medium size tortillas or tostada shells.

Garlic Mayonnaise

Preheat the oven to 400 degrees. Remove the outer paper off the garlic heads, leaving the individual cloves intact. Cut about 1/4 inch off the top of each head, just exposing the inside of each clove. Place each clove on a small square of aluminum foil, cut side up. Drizzle 1 tablespoon of oil on each one and wrap up in the foil. Roast for 30-45 minutes, or until the cloves are soft and light brown. Squeeze the cloves out of the head and chop fine. Whisk into the mayonnaise. Chill. Makes 2 cups.


Mix all ingredients except onion and tortilla in a medium bowl. Distribute over tortillas and top with onions.

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