Spicy Tuna and Avocado Tostadas
  • Snack
  • Lunch
  • Dinner

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.

6 servings

~10 min

Ingredients

  • Garlic, finely grated2 cloves
  • Serrano Peppers, finely diced×1
  • Lime, juiced (about 2 tablespoons)×1
  • Mayonnaise2 tbsp
  • Saltto taste
  • Black Pepperto taste
  • Cilantro, leaves and tender stems⅓ cup
  • Avocado×1
  • Red Onions×0.5
  • Tomatoes×1
  • Canned Tuna, packed in oil, drained2 cans
  • Tostada Shells×6
  • Hot Sauce, for serving optionalto taste

Instructions

  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.

  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.

  3. Assemble the Tostadas

    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.

Recipe from cooking.nytimes.com

Start Cooking