Go Back
–+ servings
Side view of a crisp tostada topped with tuna, guac, and fresh toppings.

Tuna Tostadas

easyhealthyrecipes.com/tuna-tostadas/
Light and crispy, with bursts of fresh flavors and delicious textures. A great way to dress up your average can of tuna.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Recipe makes approximately 6 tostadas

Equipment Needed

  • Oven
  • Paper towels
  • Wire cooling rack
  • Baking sheet
  • pastry brush (or paper towel)
  • Tongs
  • medium mixing bowl
  • 2 forks
  • Large mixing bowl
  • Silicone spatula (optional)
  • Small mixing bowl
  • small whisk
  • Cookie scoop with release handle (or spoon)

Ingredients Needed

For the Tostadas

  • 6 6-inch corn tortillas
  • 1 teaspoon neutral-flavored oil (avocado oil, olive oil, etc.)
  • salt (optional, to taste)

For the Quick Guacamole

  • 2 large avocados (halved, pit removed, peel removed)
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1 pinch salt (more or less to taste)

For the Tuna

  • 3 5-ounce cans tuna packed in water (drained)
  • 2 green onions (thinly sliced)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 2-3 dashes hot sauce (more or less to taste)
  • salt (to taste)
  • freshly ground black pepper (to taste)

For the Chipotle Aioli

  • ¼ cup mayonnaise
  • ½ teaspoon garlic powder
  • 1 teaspoon chipotle pepper powder
  • 1-2 tablespoons water (more or less as needed)

Instructions

For the Tostadas

  • Preheat oven to 400° Fahrenheit. Cover flat surface with 2 to 3 layers paper towels, then place wire cooling rack over paper towels.
  • Place 6 tortillas on large baking sheet, making sure tortillas don't overlap. With pastry brush (or paper towel), lightly brush neutral-flavored oil on both sides of each tortilla. If desired, lightly sprinkle salt on both sides of each tortilla.
  • Place baking sheet in preheated oven. Bake tortillas 5 minutes, then carefully remove baking sheet from oven. Flip each tortilla over, making sure not to overlap tortillas, then return baking sheet to oven. Bake another 5 to 6 minutes or until tortillas are crispy and lightly browned.
  • When desired color is achieved, carefully remove baking sheet from oven. Transfer tostadas to wire cooling rack and set aside to allow excess oil to drip onto paper towels. Set aside.
    6 corn tortilla tostadas on a baking sheet. The tostadas are crisp and lightly browned.

For the Quick Guacamole

  • Add avocado flesh, red onion, cilantro, lime juice, and salt to medium bowl. Mash ingredients together with fork until desired guacamole texture is achieved. Set aside.
    Quick guacamole for tuna tostadas in a medium mixing bowl with a fork.

For the Tuna

  • Add 3 cans tuna (drained) to large mixing bowl. If needed, use fork to flake tuna, then add green onions, lime juice, cilantro, hot sauce, salt, and pepper. Stir well to fully incorporate all ingredients. Set aside.
    Seasoned flaked tuna for tuna tostadas in a large mixing bowl.

For the Chipotle Aioli

  • Add mayo, garlic powder, and chipotle powder to small mixing bowl. Whisk until ingredients are fully incorporated.
  • Slowly add water to bowl in ½ tablespoon increments, whisking well between each addition, until desired consistency is achieved. If aioli becomes too thin, add mayo as needed in small increments to thicken.
    Chipotle aioli in small mixing bowl.

To Serve

  • Top each tostada with equally-sized scoops of guacamole, followed by equally-sized scoops of tuna. Drizzle chipotle aioli over top of each tostada, then serve immediately.

Recipe Notes

  • Starting your layers with guacamole will help ensure the tuna (and any other toppings you may use) don't fall off the tostada.
  • Tuna: Any variety of canned tuna will work fine here!
  • Leftover Guacamole:  Transfer guacamole to an airtight container and squeeze lemon juice over. Seal lid on container and refrigerate up to 2 days. Drain lemon juice before consuming guac.
  • Leftover Tuna: Refrigerate in an airtight container up to 4 days. 
  • Leftover Chipotle Aioli: Refrigerate in an airtight container up to 7 days.
  • Leftover Tostadas: Store in an airtight container at room temperature up to 3 days. Consume at room temperature, or reheat in oven or air fryer on low heat until warmed through.
  • Make it Egg Free: Use vegannaise instead of traditional mayo.

Nutrition Info (Approximate)

Serving: 1tostada with guac, tuna, and aioli | Calories: 305kcal | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 0.02g | Total Carbs: 19g | Fiber: 7g | Sugar: 1g | Net Carbs: 12g | Vitamin C: 9mg | Cholesterol: 29mg | Sodium: 245mg | Potassium: 536mg | Calcium: 49mg | Iron: 2mg