Equipment
Ingredients
Dressing
- 2 garlic, finely grated
- 1 serrano pepper, finely diced
- 30 ml lime juice
- 29 g mayonnaise
- 3 g salt
- 1 g black pepper
Main Components
- 10 g cilantro, chopped
- 1 avocado, diced
- 50 g red onion, diced
- 75 g tomato, diced
- 280 g tuna packed in oil, drained
- 6 tostada shells
- hot sauce
Nutrition (per serving)
Method
In a medium bowl, combine the grated garlic, diced serrano pepper, lime juice, mayonnaise, salt, and black pepper.
Whisk the dressing ingredients together until the mixture is completely smooth and emulsified.
Add the chopped cilantro, diced avocado, diced red onion, and diced tomato to the bowl with the dressing.
Add the drained tuna to the bowl and gently fold it into the vegetable mixture until evenly coated, being careful not to over-mash the avocado.
Spoon approximately 120g (about 1/2 cup) of the tuna mixture onto each tostada shell.
Top each tostada with a drizzle of hot sauce if desired and serve immediately.
Chef's Notes
- Using tuna packed in oil provides a richer flavor and better texture for this recipe than tuna packed in water.
- For more heat, include the seeds of the serrano pepper; for less heat, remove them before dicing.
Storage
Refrigerator: 2 days — Store the tuna mixture separately from the tostada shells to prevent sogginess.
Reheating: Serve cold. Do not reheat.
