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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
Cook Time 5 minutes
Total Time 15 minutes
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