Tuna Tostada Recipe

Name: Bar 3 Thirty Threes Tuna Tostada Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 pieces corn tostada shells; 3 tbs vegetable oil (for brushing or shallow-frying); 0.5 tsp coarse salt; 2 cups canned tuna in water, drained and flaked; 3 tbs mayonnaise; 1 tbs plain Greek yogurt (optional to lighten); 0.25 cups red onion, finely diced; 0.5 pieces jalapeño, seeds removed and finely chopped; 2 tsp lime juice; 2 tbs fresh cilantro, chopped; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 pieces ripe avocado, sliced or diced; 1 cups green leaf lettuce or shredded cabbage; 0.5 cups cherry tomatoes, halved; 0.25 cups pickled red onion (optional); 0.25 cups crumbled cotija or feta cheese (optional); 2 tsp hot sauce or salsa (to serve)

Inspired by Bar 3 Thirty Three

Time25m

Serves6

Make Tuna Tostada Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tostada base

6 pieces corn tostada shells

3 tbs vegetable oil (for brushing or shallow-frying)

1/2 tsp coarse salt

Tuna topping

2 cups canned tuna in water, drained and flaked

3 tbs Mayonnaise

1 tbs plain Greek yogurt (optional to lighten)

1/4 cups red onion, finely diced

1/2 pieces jalapeño, seeds removed and finely chopped

2 tsp ReaLime juice

2 tbs Fresh cilantro, chopped

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Veg & garnish

1 pieces ripe avocado, sliced or diced

1 cups green leaf lettuce or shredded cabbage

1/2 cups Cherry tomatoes, halved

1/4 cups pickled red onion (optional)

1/4 cups crumbled cotija or feta cheese (optional)

2 tsp hot sauce or salsa (to serve)

Method

Tostada base

Prepare and crisp tostada shells

If using store-bought crisp shells, brush each with about 1/2 teaspoon vegetable oil and sprinkle lightly with coarse salt. If you prefer extra-crispy, shallow-fry shells: pour oil into a large skillet to reach about 1/8 inch depth, heat over medium-high until shimmering, fry each corn tortilla 30–45 seconds per side until golden and crisp, transfer to a paper towel-lined plate and season with salt. Set aside.

Tuna topping

Mix tuna filling

Drain canned tuna well and flake with a fork into a medium bowl. Add mayonnaise and Greek yogurt (if using) and stir until combined. Add finely diced red onion, chopped jalapeño, lime juice, chopped cilantro, ground cumin, smoked paprika, salt, and black pepper. Mix gently so tuna is coated but still slightly chunky. Taste and adjust seasoning with extra lime or salt as needed.

Chill briefly (optional)

For best flavor meld, cover and refrigerate the tuna mixture for 15–20 minutes while you prepare the rest of the components. If short on time, you can assemble immediately.

Veg & garnish

Prepare vegetables and garnishes: wash and drain lettuce or cabbage and shred if needed. Halve cherry tomatoes. Slice or dice the avocado and, to avoid browning, toss slices with a few drops of lime juice. If using pickled red onion or cotija cheese, have them ready in small bowls for topping.

Assemble tostadas

Place a crisp tostada shell on a plate. Spread a thin bed of shredded lettuce or cabbage (about 2 tablespoons) to create a moisture barrier. Spoon about 1/3 to 1/2 cup of the tuna mixture onto each tostada (evenly distributing across 6 shells). Top with avocado slices, a few cherry tomato halves, a sprinkle of pickled red onion and crumbled cotija or feta if using. Finish with a drizzle of hot sauce or a spoonful of salsa and a small sprinkle of chopped cilantro.

Serve

Serve immediately so tostadas stay crisp. Provide extra lime wedges and hot sauce at the table. Leftover tuna mixture can be stored covered in the refrigerator for up to 2 days.