Tuna Tostada Recipe

Heat oil

Pour the vegetable oil into a large skillet or frying pan to a depth of about 1/4 inch (enough to crisp tortillas). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry tortillas

Working in batches, carefully place one tortilla into the hot oil. Fry 30–45 seconds per side, or until golden and crisp. Use tongs to flip and press gently so the tortilla becomes evenly crisp. Transfer to a paper-towel–lined plate and immediately sprinkle with a little salt. Repeat with remaining tortillas.

Alternatively, for a lighter tostada: brush each tortilla lightly with oil, place on a baking sheet, and bake at 400°F (200°C) for 6–10 minutes, flipping halfway, until browned and crisp.

Prepare tuna: Open and drain the canned tuna well, then flake into a medium mixing bowl with a fork to break up large chunks.

Combine dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), lime juice, ground cumin, salt, and black pepper until smooth.

Mix salad: Add the minced red onion, jalapeño, and chopped cilantro to the flaked tuna. Pour the dressing over the tuna mixture and gently fold until evenly combined. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

Arrange tostadas: Place the warm crispy tostada shells on a serving platter or individual plates.

Layer cabbage: Divide the shredded red cabbage among the tostadas, placing about 2–3 tablespoons on each as a crunchy base.

Top with tuna: Spoon a generous portion of the tuna salad onto each cabbage-lined tostada (about 1/3 cup per tostada).

Add garnishes: Top each tostada with avocado slices or diced avocado, halved cherry tomatoes, and a sprinkle of crumbled queso fresco or feta. Drizzle with hot sauce or a spoonful of salsa if desired.

Finish and serve: Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side for extra brightness.