Tuna minilla tostadas, Veracruz style

Tip the oil from the canned tuna into a pan over heat; top up with a little vegetable oil.

Add the chopped onion and cook five to seven minutes until it begins to brown.

Chop the garlic into smallish pieces.

Drain a can of diced tomatoes and put them in a blender jar with the serrano and the Mexican oregano crushed between the palms; blend to a puree.

When the onions are nicely browned, add the garlic and stir about a minute until aromatic.

Add the tomato puree, stir in, and cook down until considerably thicker and the bottom of the skillet shows when stirred, three or four minutes.

Chop the green olives: cut crosswise, then rock-chop smaller. Lift the capers out of their brine.

Add the tuna and break it up; cook a minute or two, then mix in the capers and olives.

Turn the heat way down and simmer a few minutes until the flavours come together; season with a hint of salt and cook a minute more.

Pile the minilla, warm, room temperature or cold, onto store-bought tostadas; top with ripe avocado and torn cilantro leaves (or parsley).