Tuna tostadas! Watermelon radishes are freaking beautiful, those colors right?! You pretty much can put anything on top of watermelon radish, and it would look good.
But seriously, this Whole 30 approved recipe is a perfect make-ahead lunch or a quick snack when you are getting a little hangry.
I first saw these on The Defined Dish but I made some changed to suit my tastebuds. Thanks, Alex! I love this idea incorporating the watermelon radish as a “tostada” element to the dish. Just pick up and eat!
For the tuna salad I started with a good can of tuna, Thrive market always has low prices. I buy a lot of non-perishable pantry items from them. Next, I mix in some Primal Kitchen mayo, pickled red onions, sliced avocado, salt, and freshly ground pepper.
Personally raw red onions are just too overpowering to me so I gave them a quick countertop pickle to neutralize the flavor a little. To make mince raw red onions, place in a small jar, add a little fresh thyme (if you have on hand) and cover with Bragg’s Apple Cider Vinegar. Let sit on the countertop for a few hours or overnight. Tada, you have some pickled red onions!
If you don’t want to pickle the red onions use raw onions or add fresh chives instead for a milder flavor. Honestly, you can make any classic tuna salad mix and top it on the watermelon radish and it will be good. Make your own personal style.
I can’t wait to try more variations to this recipe like ahi poke and sriracha mayo! That will be coming up next! Looking for another great Fed & Full recipe check out our Pork Tacos with Cilantro Avocado Sauce.