Spicy Tuna and Avocado Tostadas
Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Instead of fresh tuna, this recipe employs the tinned variety, making these tostadas accessible for any budget. The simple serrano and lime dressing is tart and spicy with a hint of creaminess that balances the lean nature of canned tuna. Eat the salad like a dip with a bag of totopos at your desk, or pack it up with a bottle of wine and assemble your tostadas outside for a picnic in the park or day at the beach.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2medium garlic cloves, finely grated
- 1serrano chile, finely diced
- 1lime, juiced (about 2 tablespoons)
- 2tablespoons mayonnaise
- Salt and pepper
- ⅓packed cup cilantro leaves and tender stems
- 1large ripe Hass avocado
- ½small red onion
- 1medium tomato
- 2(5-ounce) cans tuna packed in oil, drained
- 6tostada shells
- Hot sauce, for serving (optional)
Instructions
Step 1
Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper until well combined; set aside.Step 2
Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and 1/4 teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.Step 3
When you are ready to eat, divide the filling among the tostada shells (about a generous 1/2 cup tuna salad for each tostada) and top with hot sauce, if desired.