Recipe dinner and dessert.

[pattrose]

Tuna Tostadas

* 3 (5 ounce) cans solid white tuna packed in water, drained
* ½ (10 ounce) can sweet corn, drained
* ½ onion, finely chopped
* 1 bunch cilantro, finely chopped
* 2 tablespoons salsa
* 1 lime, juiced
* hot sauce to taste
* salt and pepper to taste
* sour cream, for topping
* 8 tostada shells
Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.

Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

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Almond Poppy Seed Tea Cakes
Ingredients
Prepare Pan
* 
2 Tablespoons (28g) unsalted butter, melted
* 
1 Tablespoon (12g) granulated sugar
Cakes
* 
1 cup (125g) all-purpose flour (spooned & leveled)
* 
1 Tablespoon poppy seeds
* 
1/4 teaspoon salt
* 
1/2 teaspoon baking powder
* 
1/4 teaspoon baking soda
* 
6 Tablespoons (85g) unsalted butter, softened to room temperature
* 
1/2 cup (100g) granulated sugar
* 
2 large eggs, at room temperature
* 
1/4 cup (60g) sour cream or plain yogurt, at room temperature
* 
1 teaspoon pure vanilla extract
* 
3/4 teaspoon almond extract
Almond Icing
* 
1 cup (120g) confectioners’ sugar
* 
1–2 Tablespoons lemon juice or milk
* 
1/4 teaspoon almond extract
* 
optional: sliced almonds for garnish

Instructions
1. To prepare the pan: Preheat oven to 350°F (177°C). Whisk melted butter and 1 Tablespoon of granulated sugar together. Using a pastry brush, brush it into each cup of a 12-count muffin pan. This creates the wonderfully crisp exterior that makes these tea cakes so special.
2. Make the cakes: Whisk the flour, poppy seeds, salt, baking powder, and baking soda together. Set aside.
3. In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. Do not overmix. The batter will be thick.
4. Spoon the batter evenly into each prepared cup (about halfway full).
5. Bake for 14-15 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean. The tea cakes may have tall bumps in the very center. Remove cakes from the oven and immediately invert the pan to release the cakes. They won’t sit flat because of the bumps, but that’s what makes them so charming! Let the cakes cool, bottom side up, for at least 10 minutes before drizzling with icing.