Giant Tuna Tostadas

Hi, this recipe is from the TESCO free magazine that is available to just pick up in the shop, the tostadas are in  the September 2020 issue, pg47 as part of their 5 meals for under £25 section. Additionally, the recipe is online Here. The tostadas were very delicious and flavourful and were surprisingly filling as well! However, they were a bit dry and so I served ours with a spoonful of Greek Yogurt as a sort of dip/sauce. Other sauces that would be nice are: srircha, a nice spicy kick, any plain yogurt {natural, greek etc..}, if you are lactose intolerant or Vegan dairy-free yoghurts work fine as well, cottage cheese, melted or grated cheese would have been nice, salsa, guacamole, olive oil or a similiar salad dressing - the possibilities are endless! In my house, we treated this as a sort of spin off of nachos and so ate with our hands, breaking off the wrap and scooping up the topping. Finally, I served it with a side salad: olives, spinach, roasted peppers and radishes. Let me know what you do!! Enjoy...

Dietary Info:
-No Nuts
-Contains Gluten {You can switch the wraps for a G-F version}
-Dairy-Free {Depending on the wraps you may need to buy special dairy-free ones}
-Unsuitable for Vegetarians, Pescatarians or Vegans {You can use vege sausages as an alternative for tuna or another meat substitute, just dice it up nice and small and viola!}

Nutritional Info: This is from the Tescos website for 1 serving, which is 1/4 of everything you make.

Serves 4
Takes 25mins {Altogether, including chopping, setting the table etc.. it took me about 45mins, maybe a little longer}

Ingredients:
-1tbsp olive oil {I used extra virgin}
-2 red onions, finely chopped {My dad felt it could have done with less red onion, so if you are not a huge fan of them maybe do 1 and only use 1/2 the second in the salsa}
-2 garlic cloves, crushed {I finely chopped them}
-400g tin kidney beans, drained and rinsed
-175g cherry tomatoes, finely chopped {I just 1/4'd the tomatoes}
-1/4 of a cucmber, finely diced
-1 lime, 1/2 juiced, 1/2 cut into wedges {Not everyone in my family likes lime so I 1/4'd the lime then placed one of these wedges on everyone's plate so that they could squeeze as much or as little juice onto their tostadas as they wished}
-4 corn cobettes {If you can't get cobettes, you can halve 2 corn on the cobs}
-4 white tortilla wraps {You could use any large tortilla, it doesn't have to be white, wholemeal or seeded, even beetroot wraps would work in this}
-2 x 145g tins tuna in brine, drained
-5g basil leaves, torn {I didn't use these}

Method:
1: Preheat the oven to Gas 6/ 200℃/180℃ fan/ 390℉. Heat 1/2tbsp olive oil in a frying pan {Make sure it is a large one; I used a wok} over a medium heat. Fry half of the onions for 5mins, {Or until soft and going a bit browned, this happened in about 3mins for me} then add the garlic and fry for 1min. Add the beans and fry for 3mins. Remove from the heat and roughly mash. Cover and set aside.
2: Mix the tomatoes, cucumber, lime juice and remaining onion in a bowl. Season and set aside. {If you are boiling your sweetcorn, like I did, put them on now, even if the packet says 10mins to boil, I always do mine for closer to 15 or even 20}
3: Heat a griddle or frying pan over a high hear. Once hot, add the corn cobettes and griddle gently for 10mins, turning regularly, until charred on all sides.
4: Meanwhile, brush the tortillas with 1/2tbsp olive oil, spread out in a single layer on 2 large baking trays, then bake for 5-7mins until crisp. {For me, in a fan oven, they took 10-15mins to be fully crisped but probably could have been removed at 10mins and still been fine}
5: Spread the bean mix, {If this has gone cold, just gently re heat it before serving} over the base of each tortilla. Flake over the tuna, then top with the salsa. Scatter over the basil leaves and serve with the lime wedges and corn.