Canned Spicy Tuna Tostadas Recipe

Canned Spicy Tuna Tostadas Recipe

It’s That Simple is our series about recipes so easy you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so tasty you’ll text about them.

Inspired by Contramar’s iconic tuna tostada, this budget-friendly version swaps jarred or canned tuna for the sushi-grade fish used at the restaurant. Be careful not to over mix. Keeping a few larger pieces of tuna in the mix will give you a more filling consistency rather than something more like a tuna salad (delicious, but not the goal here).

Crispy tostada shells get a drizzle of smoky chipotle mayonnaise and fanned slices of juicy mango and creamy avocado. The whole thing is rounded off with the bright, strong tuna mixture. Serve with additional lime wedges and you have an impressive party appetizer or an easy meal that you don’t have to cook.

Read more: These Smoky Tuna Tostadas are Delightfully Easy (and Cheap)

Tips for making tuna tostadas

Can I use water filled tuna instead of oil filled tuna? Stick with the oil version of this recipe. First, the tuna will have a silkier, richer texture. Second, the oil serves as a secondary ingredient – ​​mixed with fresh lime juice, it creates a vibrant dressing for the fish.

Can I prepare the tuna mixture in advance? The tuna mixture can be stored in the refrigerator for up to 2 days. Keep it well covered.

I don’t like mango – can I use something else? A ripe peach or a very tender pear would work well. Cut it into thin slices and fan it over the tostadas like a mango.

How do I keep the tostadas from getting soggy? Assemble just before serving. Leave the toppings until the last minute to keep the shells crispy.


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