Spicy Tuna and Avocado Tostadas

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.

• 2 clovesGarlic, finely grated
• ×1Serrano Peppers, finely diced
• Lime Juice, extract from the source ingredient; yield varies
• 2 tbspMayonnaise
• Salt
• Black Pepper

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.

• ⅓ cupCilantro, leaves and tender stems
• ×1Avocado
• ×0.5Red Onions
• ×1Tomatoes
• 2 cansCanned Tuna, packed in oil, drained
• Salt

Step 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.

• ×6Tostada Shells
• Canned Tuna, packed in oil, drained
• Hot Sauce, for serving