Tostadas with tuna and spicy mayonnaise

Votes: 1

How to Make - Tuna Tostadas with Spicy Mayo

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 672, total fat 47 G., saturated fats 7 G., proteins 28 G., carbohydrates 34 G., fiber 3 G., cholesterol 59 mg, sodium 1391 mg, sugar 0 G.

Instead of traditional tuna sandwiches, treat your loved ones to Mexican-style tuna. Canned tuna is pan-fried in a light sauce with pico de gallo salsa, olives, raisins, and garlic, and served on crispy tostadas smeared with spicy chipotle-flavored mayonnaise. Top each serving with shredded lettuce and lime wedges for drizzling. This snack will delight both adults and children.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup mayonnaise
Juice of 1 lime + wedges for serving
3/4 - 1/2 tsp chipotle chili powder (can be substituted with smoked paprika)
8 tostadas (crispy tortillas) or taco pockets
3/4 cup golden raisins
1/2 cup olives stuffed with pimento peppers, halved + 1 tbsp brine from jar
1 clove garlic, lightly crushed
2 bay leaves
1 jar (340 g) pico de gallo or fresh salsa (1 1/2 - 1 3/4 cups)
3 x 140g cans of drained white tuna in its own juice
1 cup fresh parsley, chopped (about 1 bunch)
1 small head romaine lettuce, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tortilla, tuna, pico de gallo sauce, romaine lettuce, olive, lime juice, bay leaf, chipotle pepper, raisin

Cooking the dish according to the recipe:

Preheat oven to 230°C.
In a small bowl, combine mayonnaise, lime juice, chili powder, and 1 tablespoon water. Cover and refrigerate. Place the tostadas on a baking sheet and bake until crisp, about 5 minutes.

Heat a large skillet over medium heat, add the raisins, and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic, and bay leaf; cook, stirring, for 20 seconds. Add the pico de gallo, olive brine, and 2/3 cup water. Simmer until thickened, about 8 minutes.
Add the tuna pieces to the pan and cook, basting with the sauce, until heated through, about 5 minutes. Sprinkle with parsley and remove from heat. Remove from the heat. Discard the garlic and bay leaf.
Spread about 1 tablespoon of hot mayonnaise on each tostada. Top with the tuna and sauce, salad, and the remaining hot mayonnaise. Serve with lime wedges.

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