Best Mexican Tuna Tostadas Recipes

MEXICAN TUNA TOSTADAS

Mexican Tuna Tostadas image

Provided by Adeena Sussman

Categories Tequila Cocktail Party Quick & Easy Lime Tuna Avocado Hot Pepper Healthy Seed Self

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

8 corn tortillas (6 inches each)
3 tablespoons canola oil
3/4 teaspoon salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequila
1/2 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seeds

Steps:

Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.

MEXICAN TUNA-AVOCADO TOSTADAS

Mexican Tuna-Avocado Tostadas image

Because it's one of our favorite healthy convenience foods for a quick lunch (or dinner), we've taken canned tuna -- high in protein and Omega-3s -- beyond the classic mayo-laced sandwich salad. Here, rich avocado is swapped in for an easy salad that takes canned tuna to the next level.

Provided by Silvana Nardone

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

One 5-ounce can tuna, such as Wild Planet
1 ripe avocado, chopped
1 teaspoon chipotle chile powder, or to taste
Juice of 1 small lime
Kosher salt and freshly ground black pepper
2 soft corn tortillas, toasted in a dry hot skillet
Pickled jalapeno or fresh jalapeno, sliced crosswise, for topping
2 pitted black olives, sliced
1 tomato, chopped
1 tablespoon chopped scallions

Steps:

In a medium bowl, toss together the tuna, avocado, chile powder and lime juice; season with salt and pepper. Place each toasted corn tortilla on a plate and top with half of the tuna salad. Top each with jalapenos and half of the olives, tomato and scallions.

Nutrition Facts : Calories 302, Fat 15.8 grams, SaturatedFat 2.7 grams, Cholesterol 29.1 milligrams, Sodium 303 milligrams, Carbohydrate 26.4 grams, Fiber 9.5 grams, Protein 20.1 grams, Sugar 1.3 grams