Spicy Tuna and Avocado Tostadas 

By Kristina Felix

Published June 20, 2024

Spicy Tuna and Avocado Tostadas 
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(135)
Notes
Read community notes

Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Instead of fresh tuna, this recipe employs the tinned variety, making these tostadas accessible for any budget. The simple serrano and lime dressing is tart and spicy with a hint of creaminess that balances the lean nature of canned tuna. Eat the salad like a dip with a bag of totopos at your desk, or pack it up with a bottle of wine and assemble your tostadas outside for a picnic in the park or day at the beach. 

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Ingredients

Yield:6 tostadas
  • 2medium garlic cloves, finely grated
  • 1serrano chile, finely diced
  • 1lime, juiced (about 2 tablespoons)
  • 2tablespoons mayonnaise
  • Salt and pepper
  • ⅓packed cup cilantro leaves and tender stems
  • 1large ripe Hass avocado
  • ½small red onion
  • 1medium tomato
  • 2(5-ounce) cans tuna packed in oil, drained
  • 6tostada shells
  • Hot sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

249 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 16 grams protein; 336 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, ½ teaspoon salt and ½ teaspoon pepper until well combined; set aside.

  2. Step 2

    Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and ¼ teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.

  3. Step 3

    When you are ready to eat, divide the filling among the tostada shells (about a generous ½ cup tuna salad for each tostada) and top with hot sauce, if desired.

Ratings

5 out of 5
135 user ratings
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Cooking Notes

HQ

So good! Endlessly riffable for a great no heat dinner! I did a quick pickle in the lime juice to mellow the alliums (extra garlic and a shallot) and jalapeño, then added smoked sea salt, freshly ground pepper and Greek yogurt to finish the dressing. In addition to the tomato and cilantro, I added an extra avocado, diced cucumber, and grilled sweet corn to clear out the veggie drawer!

Laura Nak

So easy and tasty. Excellent idea for supper on a hot day!

KMM

Super easy and delicious. This is the PERFECT thing for camping, because it's easy and fast and the fish is canned(!), but the flavor punches way above its weight. Putting this into regular rotation.

Holly

PS It doesn't need mayo

Maxine

I made this exactly as written, well nearly. I had a home-grown jalapeno pepper in my freezer and no Serrano. It was so delicious, and perfect for an evening when it’s been in the 90’s all day. Oh, I used good canned tuna and didn’t drain the olive oil. I will definitely make this again and again.

Daniel

I’ve always made tostadas with avocado, rotisserie chicken and pico de gallo. Always a hit. Now I have to try these.

Holly

I always think of tuna with French or Italian recipes but this is a great idea! I just made it with yellowtail in olive oil. Skipped draining to use the oil, diced everything else and it was so so good. Works as a big salad with no tostada, as well. This is going to be repeat lunch this summer!

Gloria Taub

It’s 100degrees today here in Denver, and this is the perfect meal to combat the heat. I made it as a “bowl” using rice instead of the tostadas and added toasted sesame seeds for that magic crunch. Fast, easy, perfect heat-busting meal.

Candice G.

Hobie, to answer your question, generally it would be safe to eat the tuna raw since it’s frozen- which gets rid of most of the parasites. Please note, it’s important to know if the tuna was immediately frozen or not. If it wasn’t immediately frozen then, or if you generally want to be on the “safer side,” give the tuna a sear.

Nina

Delicious and so easy. Perfect in hot weather! As I'm not a huge fan of raw onions tho, next time I will slice them thinly and pickle them in sugar, salt and a bit of vinegar to take the edge off. Additionally keeping them on the side so everyone can choose how much they like.

Nina

I also kept the sauce on the side, and added a spoonful at the bottom of each tostada before heaping the salad on top. Made it less heavy.

YiaYia

Quite yummy. Next time I’ll halve the mayo & substitute some of the oil drained from my tuna. Also maybe just a few black beans to stretch the protein. PS If you don’t like cilantro (I get it, no judgement) just omit it. No need to substitute anything. Why complicate your life on a hot day.

Aema

Made this with shrimp in place of tuna but followed recipe with everything else. Poached shell on shrimp with S/P, bay leaf, red pepper flakes, and a few cloves of garlic. Once cooked, I peeled shrimp and added to rest of the salad. It was delicious!

jane g

Now for a real treat substitute fresh maguro tuna and you will have something similar to the famed Mexico City Contramar dish

David B.

We loved this! So simple, but great flavor and perfectly refreshing for a hot summer day. Swapped radishes for the red onions. Low fat mayo with some greek yogurt. Replaced tostadas with lettuce wraps. Side of corn on the cob. Can't wait to do this again!

Erik

This recipe is absolutely brilliant!

John B

Followed the recipe exactly. Delicious. Quick and easy lunch, perfect on a hot summer day. Ingredients you probably already have in your pantry. You could add almost anything to this and it would be great. Some black beans, sweet corn, etc. Will definitely add this to the rotation.

Aema

Made this with shrimp in place of tuna but followed recipe with everything else. Poached shell on shrimp with S/P, bay leaf, red pepper flakes, and a few cloves of garlic. Once cooked, I peeled shrimp and added to rest of the salad. It was delicious!

jane g

Now for a real treat substitute fresh maguro tuna and you will have something similar to the famed Mexico City Contramar dish

Anna K

delicious and perfect for a hot summer day. 8 had some frozen tuna in the freezer and cooked that off to use but will also keep thus recipe in mind for canned! going into be regular rotation. would be great over some chopped greens foo

DCH

I made this immediately after reading today I had almost all the ingredients and improvised a little to make the dressing Added chopped olives and ate with corn chips (no tostadas on hand) Delicious‼️ will make again and recommend to family

Maxine

I made this exactly as written, well nearly. I had a home-grown jalapeno pepper in my freezer and no Serrano. It was so delicious, and perfect for an evening when it’s been in the 90’s all day. Oh, I used good canned tuna and didn’t drain the olive oil. I will definitely make this again and again.

HQ

So good! Endlessly riffable for a great no heat dinner! I did a quick pickle in the lime juice to mellow the alliums (extra garlic and a shallot) and jalapeño, then added smoked sea salt, freshly ground pepper and Greek yogurt to finish the dressing. In addition to the tomato and cilantro, I added an extra avocado, diced cucumber, and grilled sweet corn to clear out the veggie drawer!

KMM

Super easy and delicious. This is the PERFECT thing for camping, because it's easy and fast and the fish is canned(!), but the flavor punches way above its weight. Putting this into regular rotation.

Mary

so satisfying! i like adding 1 can oil packed tuna and a tin of some other seafood! matiz octopus is a wonderful addition.

Brant

Excellent and refreshing…even more so with some diced cucumber added

YiaYia

Quite yummy. Next time I’ll halve the mayo & substitute some of the oil drained from my tuna. Also maybe just a few black beans to stretch the protein. PS If you don’t like cilantro (I get it, no judgement) just omit it. No need to substitute anything. Why complicate your life on a hot day.

Nina

I also kept the sauce on the side, and added a spoonful at the bottom of each tostada before heaping the salad on top. Made it less heavy.

Nina

Delicious and so easy. Perfect in hot weather! As I'm not a huge fan of raw onions tho, next time I will slice them thinly and pickle them in sugar, salt and a bit of vinegar to take the edge off. Additionally keeping them on the side so everyone can choose how much they like.

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