cookbook

Spicy Tuna and Avocado Tostadas

#09 serves 6 15 minutes source

Spicy Tuna and Avocado Tostadas
visual
⅓ packed cup cilantro leaves and tender stemschop cilantro, avocado, onion and tomato; combine with dressing and tunadivide tuna salad among tostada shells and top with hot sauce
1 large ripe Hass avocado
½ small red onion
1 medium tomato
2 medium garlic cloves, finely gratedmix garlic, serrano, lime juice, mayonnaise, salt and pepper into dressing
1 serrano chile, finely diced
1 lime, juiced (about 2 tablespoons)
2 tablespoons mayonnaise
Salt and pepper
2 (5-ounce) cans tuna packed in oil, drained
6 tostada shells
Hot sauce, for serving (optional)

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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)
method
  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. 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. 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.