Spicy Tuna and Avocado Tostadas
Published June 19, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
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
- 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.
- 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.
- 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.
Private Notes
Comments
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!
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.
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.
I’ve made this recipe twice now and it’s fantastic. The first time was exactly as directed, and the second time I realized I didn’t have a second can of tuna on hand so I supplemented by adding in a half can of rinsed black beans. Both ways were delicious!
Really great. I zhuzhed it up a little by using some mid-rare pan seared tuna steaks (which are pretty easy to get right), then just added the salad and dressing over it. Big hit at my table, this would make a great date night dinner as it's super easy and looks and tastes amazing.
Love this recipe! I doubled the amount of lime juice suggested, and halved the amount of pepper.