Easy & Healthy Canned Tuna Tostadas: Your New 30-Minute Mexican Favorite

Craving something fresh, flavorful, and wonderfully light for dinner? Look no further than these incredibly simple canned tuna tostadas. They offer a delightful and unexpected twist on a traditional Mexican dish, transforming an ordinary can of tuna into an extraordinary culinary experience. Best of all, they come together in just 30 minutes, making them an ideal solution for a busy weeknight meal that doesn’t compromise on taste or health.

Why These Tuna Tostadas Will Become Your Go-To Recipe

These aren’t just any tuna tostadas; they’re a celebration of fresh ingredients, vibrant flavors, and effortless preparation. Here’s a closer look at what makes this recipe truly stand out:

• A Fun Twist on a Traditional Mexican Dish: Tostadas, originating from Mexico and parts of Latin America, are built on a base of crisp, baked or fried corn tortillas. Think of them as a “taco pizza,” where a creamy or pasty layer typically anchors the main ingredients. Our recipe embraces this concept by using rich guacamole as a base, topped with flavorful tuna and a zesty chipotle aioli. It’s a fresh, modern take that honors the spirit of classic Mexican cuisine while introducing exciting new dimensions.
• Infinitely Customizable & Bursting with Flavor: The beauty of tostadas lies in their versatility. If it tastes good in a taco, it’ll shine on a tostada! Our recipe features a harmonious blend of deliciously seasoned tuna, creamy homemade guacamole, and a smoky chipotle aioli that perfectly complements the fresh ingredients. But don’t stop there! Feel free to unleash your culinary creativity. Want more heat? Add extra hot sauce or a sprinkle of red pepper flakes to your guacamole. Craving additional toppings? Consider a drizzle of red chili salsa, a sprinkle of freshly shredded cheese, a squeeze of fresh lime juice, thinly sliced bell peppers, or even a handful of black beans. The possibilities are endless, ensuring every meal can be a unique experience.
• An Easy, Healthy, and Satisfying Weeknight Meal: Eating well shouldn’t be complicated or time-consuming. These tuna tostadas are designed to be both. By opting for baked tostadas instead of fried, we significantly reduce the oil and fat content, making them a healthier choice without sacrificing that satisfying crunch. Tuna itself is a powerhouse of nutrition, rich in lean protein, essential omega-3 fatty acids, and a host of beneficial vitamins. Each fully dressed tuna tostada comes in at under 300 calories, offering a guilt-free yet utterly delicious meal that’s ready in just about half an hour. It’s truly a healthy, flavor-packed dish that’s sure to earn a permanent spot in your recipe rotation.

Expert Tips for Perfectly Crispy Tostadas

The foundation of a great tostada is a perfectly crisp tortilla. While you can buy pre-made tostada shells, baking your own is surprisingly easy and results in a fresher, lighter crunch. Here’s how to achieve perfection:

• Choose the Right Tortillas: Opt for good quality, fresh corn tortillas. They provide the authentic flavor and texture needed for the best tostadas. Six-inch tortillas are a standard size and easy to handle.
• Oil Lightly: A small amount of neutral-flavored oil (like avocado or olive oil) is all you need. Brushing both sides lightly ensures even crisping without making them greasy. A pastry brush works best, but a paper towel can also do the trick.
• Don’t Overlap: When arranging tortillas on the baking sheet, ensure they don’t overlap. This allows hot air to circulate evenly around each one, leading to consistent crispiness.
• Flip for Evenness: Flipping the tortillas halfway through baking is crucial. This ensures both sides brown and crisp up perfectly. Keep an eye on them, as oven temperatures can vary.
• Cooling is Key: Transferring the baked tostadas to a wire cooling rack immediately after they come out of the oven allows excess oil to drip away and prevents them from steaming and becoming soggy. This step is essential for that ultimate crunch.
• Alternative Methods: If you prefer, you can also air fry your tortillas for an even faster crisp. Lightly brush with oil, season, and air fry at 350°F (175°C) for 3-5 minutes, flipping halfway, until golden and crispy. For a richer flavor, you could shallow fry them in a bit more oil, though this will increase the calorie count.

Choosing the Best Canned Tuna for Your Tostadas

The star of this dish is canned tuna, a pantry staple that’s both economical and versatile. But not all canned tuna is created equal. Understanding the differences can elevate your tostadas from good to extraordinary:

• Water-Packed vs. Oil-Packed:
  • Water-Packed: This is generally preferred for lighter, healthier dishes. It’s lower in fat and calories, allowing the fresh flavors of your other ingredients (like lime, cilantro, and chipotle) to shine through. Ensure you drain it thoroughly to avoid a watery tuna mixture.
  • Oil-Packed: Tuna packed in olive oil or other quality oils can offer a richer, more luxurious texture and flavor. If using oil-packed, choose a high-quality olive oil and drain it well, perhaps even squeezing out excess oil, unless you desire a more unctuous tuna mixture.
• Light Tuna vs. Albacore Tuna:
  • Light Tuna: Typically made from skipjack or yellowfin, light tuna has a milder flavor and a softer, finer texture. It’s often a more sustainable choice and works wonderfully in this recipe, blending seamlessly with the other fresh components.
  • Albacore Tuna: Known for its firmer, steak-like texture and milder, almost white meat flavor. If you prefer a more substantial bite and a less “fishy” taste, albacore is an excellent option.
• Sustainability: When possible, look for tuna brands that adhere to sustainable fishing practices. Many cans now feature labels from organizations like the Marine Stewardship Council (MSC) or Monterey Bay Aquarium Seafood Watch, which can guide your choices.

Creative Topping & Flavor Variations

While our recipe is delicious as written, don’t hesitate to make it your own! Here are some ideas to inspire your next batch of tuna tostadas:

• Spice It Up:
  • Add finely diced jalapeños or serrano peppers (with seeds for extra heat) to your guacamole or tuna mixture.
  • Stir in a pinch of cayenne pepper or smoked paprika to the tuna for a deeper, spicier note.
  • Swap chipotle aioli for a spicier salsa verde or a fiery habanero cream.
• Vegetable Power:
  • Top with shredded cabbage or a quick pickled red onion for added crunch and tang.
  • Diced cucumber or bell peppers can add a refreshing crispness.
  • Corn and black beans are classic Mexican additions that would be fantastic.
• Cheese, Please: A sprinkle of cotija cheese, feta, or a Mexican blend adds a salty, savory finish.
• Different Proteins:
  • Vegetarian/Vegan: Substitute the tuna with seasoned mashed chickpeas, black bean and corn salsa, or crumbled firm tofu for a plant-based option. Ensure your aioli is vegan-friendly (using vegan mayo).
  • Other Seafood: Cooked and flaked salmon, shrimp, or even crab meat could be delicious alternatives to tuna.
  • Chicken: Shredded rotisserie chicken, seasoned with lime and cilantro, also makes a great tostada topping.
• Sauce Swaps: Experiment with different sauces like a creamy avocado lime dressing, a classic hot sauce, or even a drizzle of sriracha mayo for an Asian-inspired fusion.

More Delicious Seafood Recipes to Explore

If you’re a fan of seafood and always looking for new ways to enjoy it, check out some of our other favorite recipes:

• Air Fryer Tuna Steak
• Lobster Mashed Potatoes
• Seafood Chili
• Shrimp Tempura
• Sautéed Shrimp in Garlic Butter Sauce
• Tuna Tetrazzini

★★★★★
5 from 1 vote

Tuna Tostadas

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Light and crispy, with bursts of fresh flavors and delicious textures. A great way to dress up your average can of tuna.

By Sam Guarnieri

Print Recipe
Pin to Pinterest

Yields: 6 tostadas

Ingredients

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)

Equipment

• 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)

Instructions

For the Tostadas

1. Preheat oven to 400° Fahrenheit (200°C). Cover a flat surface with 2 to 3 layers of paper towels, then place a wire cooling rack over the paper towels.
2. Place 6 tortillas on a large baking sheet, making sure tortillas don’t overlap. With a pastry brush (or a piece of paper towel), lightly brush neutral-flavored oil on both sides of each tortilla. If desired, lightly sprinkle salt on both sides of each tortilla.
3. Place the baking sheet in the preheated oven. Bake tortillas for 5 minutes, then carefully remove the baking sheet from the oven. Flip each tortilla over, ensuring not to overlap them, then return the baking sheet to the oven. Bake for another 5 to 6 minutes or until tortillas are crispy and lightly browned.
4. When the desired color and crispiness are achieved, carefully remove the baking sheet from the oven. Transfer tostadas to the wire cooling rack and set aside to allow excess oil to drip onto the paper towels. Set aside.
   

   

For the Quick Guacamole

1. Add avocado flesh, red onion, cilantro, lime juice, and salt to a medium bowl. Mash ingredients together with a fork until the desired guacamole texture is achieved (chunky or smooth). Set aside.
   

   

For the Tuna

1. Add 3 cans of drained tuna to a large mixing bowl. If needed, use a fork to flake the tuna, then add green onions, lime juice, cilantro, hot sauce, salt, and pepper. Stir well to fully incorporate all ingredients. Set aside.
   

   

For the Chipotle Aioli

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

   

To Serve

1. To assemble, top each tostada with equally-sized scoops of guacamole, followed by equally-sized scoops of the seasoned tuna mixture. Drizzle the creamy chipotle aioli generously over the top of each tostada, then serve immediately for the best fresh and crispy experience.

Notes

• Assembly Tip: Starting your layers with guacamole (or another slightly “sticky” base like refried beans) will help ensure the tuna and any other toppings you may use don’t fall off the tostada as you eat it.
• Tuna Choice: Any variety of canned tuna (light or albacore, packed in water or oil) will work well in this recipe, so use your favorite!
• Leftover Guacamole: To preserve freshness, transfer any leftover guacamole to an airtight container. Squeeze a layer of lemon or lime juice over the surface to prevent browning, then seal the lid tightly and refrigerate for up to 2 days. Drain the citrus juice before serving.
• Leftover Tuna: Store any remaining seasoned tuna mixture in an airtight container in the refrigerator for up to 4 days. It’s also delicious in sandwiches or salads!
• Leftover Chipotle Aioli: This versatile sauce can be refrigerated in an airtight container for up to 7 days. It’s great on sandwiches, wraps, or as a dip for veggies.
• Leftover Tostadas (Shells): Store plain, crispy tostada shells in an airtight container at room temperature for up to 3 days. To regain crispness, reheat them in the oven or air fryer on low heat until warmed through, or simply enjoy at room temperature.
• Make it Egg-Free: For an egg-free version of the chipotle aioli, simply use a high-quality vegan mayonnaise instead of traditional mayo.

Nutrition Information

Serving: 1 tostada with guac, tuna, and aioli

• Calories: 305 kcal
• Protein: 17 g
• Fat: 19 g
• Saturated Fat: 3 g
• Trans Fat: 0.02 g
• Total Carbs: 19 g
• Fiber: 7 g
• Sugar: 1 g
• Net Carbs: 12 g
• Vitamin C: 9 mg
• Cholesterol: 29 mg
• Sodium: 245 mg
• Potassium: 536 mg
• Calcium: 49 mg
• Iron: 2 mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

© Author: Sam Guarnieri