Tuna & sweetcorn tostadas
A Mexican lunch for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Lunch
- Mexican
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium (on the side)
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Corn tortillas240 g (60 g)
- Canned tuna240 g (60 g)
- Canned sweetcorn160 g (40 g)
- Red onion60 g (≈ 0.5 onion) (15 g)
- Mayonnaise40 g (10 g)
- Hot sauce12 g (3 g)
Method
- Crisp the tortillas in a dry pan, 1–2 minutes a side.
- Mix the tuna, corn, chopped onion and mayonnaise; season.
- Pile onto the tortillas with a dash of hot sauce.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Fish, Mustard — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 286
- protein
- 16 g
- fat
- 10 g
- carbs
- 35 g
- sugar
- 3 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes