Tuna Tostadas

This Tuna Tostada is a walk on the lighter side of lunch, starring canned tuna dressed up with fresh lime juice and herbs and minced onion. 

The urge to eat lighter, healthier always hits me right before the holidays, which is very inopportune timing. Perhaps I subconsciously dread the inevitable weight gain of overindulging in comfort food. Or am hard-wired to get a jump-start on those New Year’s resolutions which also, inevitably, focus on weight loss. 

But I’m a home cook, not a psychoanalyst, so when this urge hits me I get creative and get into the kitchen. When I want something lighter - and easy to make! - canned tuna comes to mind, as well as fresh produce. And of course, it’s a plus if it’s Mexican-adjacent. This Tuna Tostada is the perfect meal for one; especially if you’re looking for something on the lighter side. 

What is a Tostada?

Underrated, that’s what! Tacos tend to get all the love because you can eat them more neatly, with your hands. A tostada (which means toasted) is a crisp, flat tortilla that you pile delicious toppings onto. Think of it sorta like an open-faced sandwich; an open-faced taco if you will. You can pick it up a tostada and eat it, though it’s a bit precarious. Or you can tackle it with a fork. 

Treat ‘yo self

The tuna is the star here, so treat yourself to a nice quality can. I fancy Genova yellowfin canned tuna because it’s a good balance between value and quality. And it’s available at my local supermarket. Or hit the link to find it online. It's a brand I like to use in this recipe for Tuna Salad with Potato Sticks.

You might also enjoy this Chipotle Chicken Salad, made with Rotisserie chicken.

How do you make Tuna Tostadas?

To make this Tuna Tostada recipe, you will need the following ingredients. This recipe was designed for one person, so double it, etc., as needed. 

INGREDIENTS

• 2 tostadas
• 1 can yellowfin tuna
• 1 tablespoon red onion or shallot, finely diced 
• 1 teaspoon fresh-squeezed lime juice
• 1 teaspoon parsley or cilantro, finely minced
• ¼ teaspoon garlic powder
• 2 dashes cayenne pepper (optional)
• ½ avocado, cut into small cubes
• salt, to taste
• crema (optional)
• chunky tomato salsa

INSTRUCTIONS 

1. Strain the canned tuna, quickly, and then add to a bowl (you just want to strain most of the liquid off not all of it).
2. Add in 1 tablespoon finely diced shallot or red onion, 1 teaspoon fresh-squeezed lime juice, ½ teaspoon garlic powder, 1 teaspoon minced parsley or cilantro, and 2 dashes of cayenne pepper (optional). 
3. Using a fork, mix until just combined. Taste and add salt, to taste.
4. Set two tostadas on a plate. Divide the tuna mixture evenly between the tostadas. 
5. Add cubed avocado, a spoonful or two of chunky tomato salsa, and a drizzle of crema to each. Enjoy!

NOTES

• I purchased my tostadas, but you can certainly make your own tostadas.
• I used tuna packed in olive oil, but tuna packed in water is fine to use here too.

Alternatives and Substitutions

If you’re a canned tuna must be mixed with mayo type, then you have to try making these Tuna Tostadas with Chipotle and Roasted Garlic Mayo. It’s life-changing. It changed this self-professed mayo hater into someone who tolerates mayo (at least when it’s enhanced with bold flavors).

You could also mix the canned tuna with the avocado, or better yet, this guacamole (which features roasted garlic and is super delicious!). 

I suspect this tostada recipe would also be fantastic if you swapped out tuna for shredded crab meat or shredded chicken.

If you don’t have tostadas on hand or don’t feel like putting forth the effort to make them, you can also lay down a small bed of tortilla chips. I won’t tell.

Garnishes

Ah, the fun part! Here are a few garnish ideas to get those wheels turning:

• Avocado; cubed, sliced, smashed, or in guacamole form
• Fresh or pickled jalapeno slices
• Salsa or hot sauce
• Thinly sliced radish, fresh or pickled
• Fresh cherry tomatoes, halved or quartered
• Finely diced bell pepper
• Finely diced cucumber
• Sliced green or black olives
• Finely diced jicama
• Sour cream or crema
• Pepitas
• Feta or cotija cheese (cheese and seafood!? YUP, go ahead; these two kinds of cheese serve more of a salty umami role anyways)

You could also top this with a simple slaw - perhaps dressed with a homemade Jalapeno Lime Vinaigrette? 

Recipe FAQs

Recent Recipes on Midwexican

• 
• 
•