User's avatarGrace Bish

Spicy Tuna and Avocado Tostadas

NYT Cooking

Recipe of Spicy Tuna and Avocado Tostadas by Grace Bish

Ingredients

  • 2 medium garlic cloves, finely grated
  • 1 serrano chile, finely diced
  • 1 lime, juiced (about 2 tablespoons)
  • 2 tablespoons mayonnaise
  • Salt and pepper
  • ⅓ packed cup cilantro leaves and tender stems
  • 1 large ripe Hass avocado
  • ½ small red onion
  • 1 medium tomato
  • 2 (5-ounce) cans tuna packed in oil, drained
  • 6 tostada shells
  • Hot sauce, for serving (optional)

Steps

  1. Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, ½ teaspoon salt and ½ teaspoon pepper until well combined; set aside.
  2. Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and ¼ teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.
  3. When you are ready to eat, divide the filling among the tostada shells (about a generous ½ cup tuna salad for each tostada) and top with hot sauce, if desired.