Best Tuna Tostadas Recipes

TUNA TOSTADAS, CONTRAMAR STYLE

Steps:

• To make the aioli, combine the egg yolk, lemon juice, and garlic in a blender and blend for 30 to 45 seconds, until smooth. With the blender running, pour in the oil in a very slow, thin, steady stream until the mixture emulsifies and thickens. (If the aioli begins to break, try alternating the oil with drops of ice water until the mixture has emulsified.)
• Add the chiles and salt and process for an additional 30 seconds, until the chiles are fully incorporated. Transfer to a covered container and refrigerate until needed; it will keep for up to 3 days. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375°F on a deep-frying thermometer. Line a large plate with paper towels. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. Transfer to the towel-lined plate to absorb the excess oil. Fry the remaining tortillas the same way. Set aside.
• Remove the pan from the heat, reserving the oil in the pan to fry the leeks.
• Put the leeks and just enough water to cover in a small saucepan and bring to a boil over high heat. Remove from the heat, drain into a colander, and place under cold running water for about 30 seconds, until completely cool. Press gently on the leeks to remove any excess water, then press between paper towels to wick away excess moisture.
• Line a small plate with paper towels. If the tortillas have absorbed some of the oil in the skillet, add more oil until it is again 1 inch deep. Place the skillet over medium-low heat and heat the oil to 325°F. Carefully add the leeks to the hot oil and fry, stirring once about halfway through the frying, for about 5 minutes, until golden brown and crispy but still a little green. Be careful not to let them burn. Using a slotted spoon, transfer the leeks to the towel-lined plate to drain.
• Stir together the soy sauce and lime juice in a glass or ceramic bowl. Add the tuna slices and stir gently, coating all of slices with the marinade. Let marinate for 5 minutes, then pour off the excess marinade.
• To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the chipotle aioli on each tostada. Place 3 tuna slices on top of the aioli, then top each portion of tuna with about 2 teaspoons of the leeks. Finally, top each tostada with 2 avocado slices, then season the avocado with a tiny pinch of salt.
• Serve the tostadas immediately, accompanied with the lime wedges.

TUNA LIME TOSTADAS

Steps:

• With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

TUNA TOSTADAS

Steps:

• Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.
• Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.
• Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

TUNA TOSTADAS WITH CHILE MAYONNAISE

Steps:

• Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
• Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
• Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
• Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.

MEXICAN TUNA TOSTADAS

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

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.

TUNA TOSTADAS I

Steps:

• Place beans in pot over medium heat. Gradually add milk, stirring constantly, until beans are warmed through. Mix tuna fish, tomatoes, jalapenos, and lime juice together in a bowl.
• To assemble, spread beans over tostada shells. Top with tuna mixture, lettuce, and avocado, and enjoy!

CLAMATO® TUNA TOSTADAS

Steps:

• Place the red onion into a mixing bowl. Add the chopped scallions, tomatoes, cucumbers, jalapenos and cilantro to the same bowl.
• In a separate serving bowl, combine the tuna, Clamato®, lime, salsa Maggi®, Worcestershire sauce, salt and pepper. Mix in the chopped veggies and enjoy over some freshly-baked tostadas.

AHI TUNA TOSTADAS W/GOCHUJANG LIME AIOLI

Steps:

• Heat the oil in a pan.
• Fry the wontons in batches until crispy and set aside on paper towels to drain.
• Heat up the grill (or your grill pan) and brush it with oil.
• Season the tuna on both sides.
• Grill the tuna for no more than 2 minutes per side.
• Cut the ahi tuna into slices.
• Assemble the tostadas by layering the fried wonton, Sesame Ginger Coleslaw, ahi tuna and topping with the Gochujang Lime Aioli. Garnish with sliced green onions, chilies and sesame seeds.
• To Make The Gochujang Lime Aioli:
• Combine ingredients, set aside until ready to use.
• To Make The Sesame Ginger Coleslaw:.
• Mix the cabbage, carrot, green onion and cilantro in a large bowl.
• Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
• Toss the salad in the dressing and garnish with sesame seeds.