Cocktail Party Finger Food Recipe: Mini Tuna Tostadas

This is a recipe I borrowed from myself, on an old recipe blog. This is fast and easy and can be served hot or cold, plus it's "amuse bouche" style, so a cocktail napkin and your fingers is all your need to dole out. For cooking, a fry pan, a cookie sheet and either cookie cutters or a knife. I have made this a couple times now and it was always THE hit of the party.

Mini Tuna Tostadas

Bag of corn tortillas
Cooking spray
Salt
3/4 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoon tequila
1 teaspoon adobo sauce
1 teaspoon ground cumin
1/2 teaspoon sugar
2 pound sushi-grade tuna, cut into 1" cubes
2 avocados, cut into 1/2" cubes
4 scallions, thinly sliced
Container of light sour cream

Heat oven to 350°F. Make single-serving size shapes from the tortillas using cookie cutters or just cut into quarters using a knife. Spray both sides of tortillas with cooking spray and sprinkle lightly with salt. Place in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Meanwhile, whisk chipotle, lime juice, tequila, adobo sauce, cumin, sugar and 1 teaspoon salt in a medium bowl and set aside. Heat olive oil over medium in a non-stick pan and add tuna then cook until your liking (seared rare to well-done). Add tuna, avocado and scallions to dressing and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with a dollop of sour cream.