Using a pastry cutter about 4 to 5 cm in diameter, cut out small disks from the ready-made piadinas. Heat plenty of seed oil in a high-sided frying pan and fry the disks a few at a time until golden brown and crispy. Drain them on paper towels and let them cool completely.

Meanwhile, cut the tuna, peach and avocado into small cubes, bring them together in a bowl and season with a drizzle of extra virgin olive oil and a pinch of salt. Stir gently, then spread the tartare over each fried piadina disc. Top with a fresh basil leaf to decorate and serve the tostadas immediately, as a fresh and tasty finger food.