Tostada De Atun Recipe

Crisp tostadas

If using store-bought tostadas, lightly brush both sides with vegetable oil and warm in a 375°F (190°C) oven on a baking sheet for 5–7 minutes until crisp and lightly golden. Remove and cool slightly. (If your tostadas are already crisp, skip this step.)

Combine rice vinegar, water, sugar, and 1/4 tsp kosher salt in a small bowl and stir until sugar dissolves.

Place the thinly sliced red onion into a jar or small container and pour the vinegar mixture over the onion, pressing down to submerge. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours) to develop a mild pickled flavor.

Drain the canned tuna well and transfer to a medium bowl. Flake with a fork to break up any large chunks.

Add mayonnaise, lime juice, chopped cilantro, diced jalapeño, 1 tsp kosher salt, and 1/2 tsp black pepper to the tuna. Mix until evenly combined. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Halve and pit the avocado. Slice or dice the flesh to your preferred shape. Toss gently with a small squeeze of lime juice to keep it from browning and to add brightness.

To assemble: place 4 warmed tostadas on a serving platter. Divide the tuna mixture evenly among the tostadas, mounding it slightly in the center of each.

Top each tuna mound with a few slices or cubes of avocado, then a spoonful of pickled red onion (drain excess brine first). Sprinkle crumbled queso fresco or feta and the chopped cilantro over each tostada.

Finish with a light drizzle of chili oil or a dash of hot sauce if using, and serve with lime wedges alongside for squeezing. Serve immediately so tostadas remain crisp.