Dress canned tuna with lime, then layer with chipotle mayo, mango, and avocado for seafood tostadas that won’t break the bank.
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Inspired by Contramar’s iconic tuna tostada, this budget-friendly version swaps in jarred or canned tuna for the sushi-grade fish used at the restaurant. Take care not to overmix; keeping some larger pieces of tuna in the mix ensures a more satisfying texture, rather than something closer to tuna salad . Crispy tostada shells get a swoosh of smoky chipotle mayo, plus fanned slices of juicy mango and creamy avocado.
It all gets topped with the bright, punchy tuna mixture. Serve with extra lime wedges, and you’ve got an impressive party appetizer or an easy, no-cook meal. Read More: These Smoky Tuna Tostadas Are Delightfully Easy Tips for making tuna tostadas Can I use water-packed tuna instead of oil-packed? Stick to oil-packed for this recipe.
First, the tuna will have a silkier, richer texture. Secondly, the oil serves as a secondary ingredient—mixed with fresh lime juice, it forms a vibrant dressing for the fish. Can I prep the tuna mixture ahead of time? Stored in the refrigerator, the tuna mixture will keep for up to 2 days.
Keep it tightly covered. I don't like mango—can I use something else? A ripe peach or very tender pear would work well. Thinly slice and fan it over the tostadas just as you would the mango.
How do I keep the tostadas from getting soggy? Assemble just before serving. Wait until the last minute to add the toppings so the shells stay crisp.
Starter Dinner Lunch Nut Free Easy Quick Weeknight Meals 30 Minutes Or Less Chipotle Tuna Tostada Bon Appétit
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