Tuna and Avocado Tostadas recipe – fresh, quick, and full of flavour

Tuna and Avocado Tostadas are a light yet flavorful dish that combines the crunch of a toasted tortilla with the creamy smoothness of avocado and the savory taste of tuna. Typically, the tostada base is a crisp corn tortilla, topped first with mashed or sliced avocado seasoned with lime juice, salt, and sometimes a hint of chili.

Tuna and Avocado Tostadas recipe:

Flaked tuna—either from a can or fresh, lightly seared—is then layered on top, often accompanied by fresh vegetables like shredded lettuce, diced tomatoes, onions, radishes, or cilantro. A drizzle of tangy or spicy sauce, such as chipotle mayo or citrus vinaigrette, ties the flavours together, making each bite refreshing and satisfying.

History:

The tostada originated in Mexico as a clever way to use leftover tortillas, which were fried or baked until crispy and then topped with a variety of ingredients. This versatile dish evolved into countless regional variations, with seafood-based tostadas becoming especially popular along Mexico’s coasts. Tuna and avocado, both abundant in these areas, naturally became a beloved pairing—avocado bringing creaminess and richness, and tuna adding lean protein and freshness. In modern cooking, this combination has been embraced beyond Mexico, appearing in fusion menus and healthy eating trends for its fresh flavours, balanced nutrition, and quick preparation.

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Tuna and Avocado Tostadas

Shruthi

Tuna and Avocado Tostadas are crispy corn tortillas topped with creamy avocado, seasoned tuna, and fresh vegetables. They’re light, nutritious, and perfect for a quick lunch, snack, or dinner.

Print Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer, Light Main Course

Cuisine Coastal Fusion, Mexican

Servings 4

Calories 300 kcal

Ingredients

  

• 4 corn tortillas (tostada shells or freshly fried)
• 1 large ripe avocado
• Juice of 1 lime
• Salt & pepper to taste
• 1 can (150–180g) tuna in water or oil (drained) or 200g fresh tuna steak (lightly seared & flaked)
• ½ cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup thinly sliced red onion or radishes
• 1–2 tbsp chopped fresh cilantro (optional)
• 2 tbsp mayonnaise or chipotle mayo (optional, for drizzling)

Instructions

 

• Prepare the Tostada Shells

  If using store-bought tostadas, set aside.

  If making fresh: Lightly fry corn tortillas in oil until golden and crisp, then drain on paper towels.
• Make the Avocado Spread

  Mash avocado in a bowl with lime juice, salt, and pepper until creamy.
• Prepare the Tuna

  For canned tuna: Drain well and mix with a pinch of salt, pepper, and a squeeze of lime juice.

  For fresh tuna: Lightly season, sear for 1–2 minutes per side, flake into bite-sized pieces.
• Assemble the Tostadas

  Spread mashed avocado over each tostada shell.

  Top with tuna, shredded lettuce, tomatoes, onions or radishes, and cilantro.
• Add Sauce & Serve

  Drizzle with mayonnaise or chipotle mayo if desired.

  Serve immediately for the best crunch.

Notes

• Best enjoyed fresh to keep the tostada shells crisp.
• Can be made with salmon, shrimp, or crab as variations.

Keyword healthy tostada recipe, quick lunch recipe, seafood tostada, Tuna avocado tostadas

Tips:

• For extra spice, add jalapeño slices or a sprinkle of chili powder.

• Use whole-grain or baked tostadas for a healthier twist.

• Make it more filling by adding black beans or corn.

FAQs for Tuna and Avocado Tostadas :

Q: Can I use flour tortillas instead of corn?
A: You can, but they’ll be softer unless you crisp them in the oven or skillet.

Q: Can I make these ahead of time?
A: Prep the toppings in advance, but assemble right before serving to avoid soggy shells.

Q: Can I make them without mayo?
A: Yes, the avocado already adds creaminess, so mayo is optional.