Description
Tuna Tostadas are a quick and flavorful Mexican-inspired dish featuring crispy baked corn tortillas topped with creamy homemade guacamole, a zesty tuna mixture, and a smoky chipotle aioli. Perfect for a light lunch or easy dinner, these tostadas combine fresh ingredients and simple preparation for a satisfying meal.
Ingredients
For the Tostadas
- 6 6-inch corn tortillas
- 1 teaspoon neutral-flavored oil (avocado oil, olive oil, etc.)
- Salt, optional, to taste
For the Quick Guacamole
- 2 large avocados, halved, pit removed, peel removed
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1 pinch salt, more or less to taste
For the Tuna
- 3 5-ounce cans tuna packed in water, drained
- 2 green onions, thinly sliced
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 2-3 dashes hot sauce, more or less to taste
- Salt to taste
- Freshly ground black pepper to taste
For the Chipotle Aioli
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- 1 teaspoon chipotle pepper powder
- 1-2 tablespoons water, more or less as needed
Instructions
- Prepare Tostadas: Preheat your oven to 400° Fahrenheit. Set up a flat surface by covering it with 2 to 3 layers of paper towels and then placing a wire cooling rack over the towels. Arrange the 6 tortillas on a large baking sheet without overlapping.
- Oil Tortillas: Using a pastry brush or a paper towel, lightly brush both sides of each tortilla with the neutral-flavored oil. If desired, sprinkle a light dusting of salt on both sides for extra flavor.
- Bake Tortillas: Place the baking sheet in the preheated oven and bake for 5 minutes. Carefully remove the sheet, flip each tortilla over without overlapping, then return to the oven for another 5 to 6 minutes until crisp and lightly browned.
- Cool Tostadas: Once baked to your liking, remove the tortillas from the oven and transfer them to the wire cooling rack so excess oil can drain onto the paper towels. Set aside.
- Make Quick Guacamole: In a medium bowl, combine the avocado flesh, diced red onion, cilantro, lime juice, and salt. Mash together with a fork until you reach your desired guacamole texture. Set aside.
- Prepare Tuna Mixture: Flake the drained tuna into a large mixing bowl using a fork. Add the thinly sliced green onions, fresh lime juice, chopped cilantro, hot sauce, salt, and freshly ground black pepper. Stir thoroughly to combine all ingredients evenly. Set aside.
- Mix Chipotle Aioli: In a small mixing bowl, whisk together the mayonnaise, garlic powder, and chipotle pepper powder. Slowly add water, in ½ tablespoon increments, whisking well between each addition until the aioli reaches a smooth and spreadable consistency. Adjust thickness by adding more mayo or water as necessary.
- Assemble and Serve: Place equal scoops of guacamole on each tostada, followed by equal scoops of the tuna mixture. Drizzle the chipotle aioli over the top of each tostada. Serve immediately for best texture and flavor.
Notes
- Starting your layers with guacamole helps ensure the tuna and other toppings stick better and don’t fall off the tostada.
- Any variety of canned tuna works well for this recipe; feel free to use your favorite.
- Leftover guacamole can be stored in an airtight container with a squeeze of lemon juice on top to prevent browning; refrigerate up to 2 days. Drain lemon juice before using.
- Leftover tuna mixture should be refrigerated in an airtight container and can be kept up to 4 days.
- Store leftover chipotle aioli in an airtight container in the fridge for up to 7 days.
- Leftover tostadas can be stored at room temperature in an airtight container for up to 3 days. Reheat gently in the oven or air fryer until warmed through.
- To make this recipe egg-free, substitute traditional mayonnaise with vegannaise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
