Description
Crispy mini tuna tostadas topped with a creamy avocado and lime-infused tuna salad, garnished with fresh cilantro, queso fresco, and a drizzle of spicy chipotle mayo or hot sauce. This quick and easy appetizer or snack is perfect for gatherings and can be prepared in just 20 minutes.
Ingredients
Scale
Tostadas
- 12 mini corn tortillas (or cut standard tortillas into small rounds)
- 1 tbsp olive oil
Tuna Salad
- 1 (5 oz) can tuna in water, drained
- 1 ripe avocado, mashed
- 1 tbsp lime juice
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Toppings and Garnish
- 1/4 cup crumbled queso fresco (optional)
- Hot sauce or chipotle mayo (for drizzling)
- Additional cilantro for garnish (optional)
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 375°F (190°C). Brush both sides of the mini tortillas with olive oil and arrange them on a baking sheet in a single layer to ensure even baking.
- Bake Tortillas: Bake the tortillas for 8 to 10 minutes, or until they become crispy and golden brown. Once baked, remove from the oven and let them cool slightly to firm up.
- Make Tuna Salad: In a medium bowl, combine the drained tuna, mashed avocado, lime juice, finely diced red onion, minced jalapeño (if using), chopped cilantro, and season with salt and pepper. Mix everything thoroughly until it forms a creamy, well-incorporated mixture.
- Assemble Tostadas: Spoon the prepared tuna salad evenly over each crispy tortilla shell, ensuring each tostada has a generous and balanced amount.
- Add Toppings: Sprinkle crumbled queso fresco on top of each tostada if desired, and drizzle with your choice of hot sauce or chipotle mayo for added flavor and spice.
- Garnish and Serve: Garnish with extra cilantro leaves for freshness and color. Serve the mini tuna tostadas immediately to enjoy their crisp texture and vibrant flavors.
Notes
- To make mini tortillas, you can cut standard tortillas into small rounds using a cookie cutter or a glass.
- For a spicier kick, leave the jalapeño seeds in or add extra hot sauce.
- Substitute queso fresco with cotija cheese or feta for a different flavor profile.
- These tostadas are best served fresh to maintain their crispiness.
- Leftover tuna salad can be refrigerated for up to 1 day but avoid baking tostadas ahead of time to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
