Spicy Tuna and Avocado Tostadas 

By Kristina Felix

Published June 19, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 2
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(2,898)
Comments
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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. 

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Ingredients

Yield:6 tostadas

  • 2 medium garlic cloves, finely grated

  • 1 serrano chile, finely diced

  • 1 lime, juiced (about 2 tablespoons)

  • 2 tablespoons mayonnaise

  • Salt and pepper

  • ⅓ packed cup cilantro leaves and tender stems

  • 1 large ripe Hass avocado

  • ½ small red onion

  • 1 medium tomato

  • 2 (5-ounce) cans tuna packed in oil, drained

  • 6 tostada shells

  • Hot sauce, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 10 milligrams cholesterol; 249 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 323 milligrams sodium; 16 grams protein; 1 gram sugar

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

  1. 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. 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.

  3. 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.

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Ratings

5 out of 5
2,898 user ratings
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Comments

HQ

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!

Gloria Taub

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.

Andrew

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.

Stefan T

This was amazing. Followed the recipe almost exactly - I had a mix of diced and thickly sliced red onion, which steeped in the mayo (1 tbsp)/fish can oil (1 tbsp give or take)/lime juice mixture with the garlic and jalapeno while I prepped the rest, and I added thinly sliced red onion right at the end. Half the avocado went in, half got sliced and fanned out to use as a topping. Good (doesn't have to be great) quality tinned fish and tomatoes is a must!

Egardenut 1¹

Very good! I topped the tostados with cheddar and Monterey jack cheese and heated them briefly in the oven to melt it. Easy make-ahead meal!

Debbie

This was so awesome, easy and delicious. Per another comment I baked some tortillas. Can’t wait to make again.

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