Tuna Tostadas

Canola oil, for frying

4 corn tortillas

Salt to taste

5 ounce can of tuna packed in olive oil, drained

1/4 cup chopped pickled jalapeno peppers and carrots from a can plus 1/4 cup of the brine

1 Tablespoon Wild Cilantro 9 80 Panama sauce (Optional)

Chopped cilantro leaves

Sliced radishes

Toasted sliced almonds

In a medium skillet, heat a small amount of oil. Add 1 tortilla to the hot oil and fry over moderate heat, turning, until browned and crisp, about 3 minutes. Transfer to paper towels to drain; season lightly with salt. Repeat with the remaining tortillas.

In a bowl mix the tuna with the jalapenos and carrots and their brine plus the Wild Cilantro sauce if using. Spoon the tuna onto the tostadas and top with cilantro, radishes and toasted almond slices.