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 delicious you’ll text home about them.
Inspired by Contramar’s iconic tuna tostada, this budget-friendly version swaps in jarred or canned tuna for the sushi-grade fish used at the restaurant. Take care not to overmix; keeping some larger pieces of tuna in the mix ensures a more satisfying texture, rather than something closer to tuna salad (delicious, just not the goal here).
Crispy tostada shells get a swoosh of smoky chipotle mayo, plus fanned slices of juicy mango and creamy avocado. It all gets topped with the bright, punchy tuna mixture. Serve with extra lime wedges, and you’ve got an impressive party appetizer or an easy, no-cook meal.
Read More: These Smoky Tuna Tostadas Are Delightfully Easy (and Cheap)
Tips for making tuna tostadas
Can I use water-packed tuna instead of oil-packed? Stick to oil-packed for this recipe. First, the tuna will have a silkier, richer texture. Secondly, the oil serves as a secondary ingredient—mixed with fresh lime juice, it forms a vibrant dressing for the fish.
Can I prep the tuna mixture ahead of time? Stored in the refrigerator, the tuna mixture will keep for up to 2 days. Keep it tightly covered.
I don't like mango—can I use something else? A ripe peach or very tender pear would work well. Thinly slice and fan it over the tostadas just as you would the mango.
How do I keep the tostadas from getting soggy? Assemble just before serving. Wait until the last minute to add the toppings so the shells stay crisp.
Recipe information
Total Time
10 minutes
Yield
4 servings
Ingredients
Need to make a substitution?
Preparation
Mix 1 shallot, finely chopped, juice of 1 lime, and a pinch of kosher salt in a bowl and let sit. Mix ¼ cup mayonnaise, 1 Tbsp. finely chopped canned chipotle chiles, and a pinch of salt in another bowl to combine. Add tuna and oil from one 7-oz. or two 5-oz. cans oil-packed tuna and another pinch of salt to bowl with shallots and mix lightly to combine. Taste and season with more salt if needed. Spread chipotle mayo over 4 tostadas. Arrange 1 avocado, thinly sliced, and ½ mango, thinly sliced, on top, then spoon tuna mixture with dressing over. Serve tostadas with lime wedges.