Spicy Tuna and Avocado Tostadas
Published June 20, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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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)
Nutritional analysis per serving (6 servings)
249 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 16 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, ½ teaspoon salt and ½ 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 ¼ 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 ½ cup tuna salad for each tostada) and top with hot sauce, if desired.
Private Notes
Comments
So good! Endlessly riffable for a great no heat dinner! I did a quick pickle in the lime juice to mellow the alliums (extra garlic and a shallot) and jalapeño, then added smoked sea salt, freshly ground pepper and Greek yogurt to finish the dressing. In addition to the tomato and cilantro, I added an extra avocado, diced cucumber, and grilled sweet corn to clear out the veggie drawer!
It’s 100degrees today here in Denver, and this is the perfect meal to combat the heat. I made it as a “bowl” using rice instead of the tostadas and added toasted sesame seeds for that magic crunch. Fast, easy, perfect heat-busting meal.
I find that salting your tomato in advance helps it to shed water content and concentrate flavor. So as a first step, I placed the diced tomato in a bowl, sprinkled with Diamond Crystal Kosher Salt, and stirred to distribute the salt. Fifteen minutes later, I poured off the liquid before adding the diced tomato to the other ingredients. This was delicious! I found it even better for lunch the next day after the salad had chilled in the refrigerator.
Love how easy and effortless it is to make this meal but it's packed full of flavor!
My sense is that this might work if all the components are left in big chunks. I had small tomatoes, so I diced them fairly small and cut the avocado to similar size; and half albacore & half skipjack tuna, so I also broke up the meatier albacore into smaller chunks as well. We ate it immediately after gently folding everything together, and even so it was a largely tasteless homogeneous mush. Not sure I would make again even with prep modifications.
I made it with tuna in water - it was great nonetheless! Super easy lunch.