Tuna tostadas
Crisp baked tortillas piled with a zesty lime tuna mix, tomato, cucumber and avocado, a fresh Mexican favorite that barely needs cooking.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.47 a serving
- 480 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 12 corn tortillas
- 3 cans canned tuna, drained
- 3 tbsp mayonnaise
- 2 limes, 1 juiced, 1 cut into wedges
- 3 Roma tomatoes, diced
- ½ red onion, finely chopped
- 1 cucumber, diced
- 1 jalapeño, seeded and finely chopped (optional)
- ½ cup cilantro, chopped, divided
- 1 avocado, sliced
- 1 tsp hot sauce (optional)
From your pantry
- 2 tbsp vegetable oil
- ¾ tsp salt, divided
Each serving has about 480 calories, 26 g protein, 48 g carbs and 23 g fat, and costs about $2.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No canned tuna? Canned salmon works.
- No limes? Lemons work.
- No red onions? White onions or yellow onions work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Brush both sides of the tortillas with the oil, sprinkle with of the salt and spread them over two .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 10 to 12 minutes, flipping halfway, until and like a chip.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 11 min
Dolly’s tip: They crisp more as they cool. If the centers still bend, give them 2 more minutes.Mix the tuna with the mayonnaise, lime juice and the rest of the salt.
the tomatoes, onion, cucumber, jalapeño and most of the cilantro.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Pile the tuna onto the tostadas and top with avocado, the rest of the cilantro and a few drops of hot sauce. Serve with lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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