Sirena Tuna tostada with avocado hommus, cucumber and radish pickle

Time: 15 - 30 minutes
Difficulty: Easy
Servings: 6

A perfect party canapé or a deliciously light dinner.

Directions

For the pickles, place vinegar, sugar, 2 tbs cold water and 2 tsp salt flakes into a bowl, stir until sugar and salt have dissolved. Add radish, cucumber, onion and jalapeno, and turn to coat. Cover and chill until required (Pickles will last up to 2 weeks in refrigerator).
For the avocado hummus, place all the ingredients plus 1 -2 tbs of cold water in a food processor, season and whiz until very smooth. Place mixture into a bowl, cover and chill until required.
Place 1cm oil in a frypan over medium-high heat. Working in batches, fry the tortillas for 30 seconds on each side or until crisp and golden. Using metal tongs, remove and drain on paper towel. (Alternatively, brush both sides of tortillas with oil and bake at 200°C for 3 -5 minutes until crisp and golden.)
Spread tortillas with avocado hummus, and top with tuna and pickles. Season with salt and pepper, and top with coriander leaves, to serve.