A tuna salad like you’ve never eaten before! Served on top of crunchy tostadas and ready to be devoured in no time, there’s no mayo and only fresh, tropical, and zesty ingredients on this quick Mexican recipe.
Tostadas have saved me on more than one occasion. These crunchy corn tortillas are a pantry stable just for the reason of rescuing our table from having to have a not-so-healthy take out meal instead of a nutritious home made one. Basically, when you have tostadas, and pretty much anything else in your pantry or fridge, you have a meal just waiting to be put together.
I’ve shared several tostada recipes before (check them out here) and as you’ll notice, they are very diverse in their toppings. Really, you could even just plop a slice of ham or a dollop of refried beans onto a tostada and you’ll instantly be satisfied. Anything goes as far as tostadas are concerned!
Growing up we often ate tostadas as meals or snacks, my siblings and I loved them. My mom sometimes made us a tuna version that I remember fondly and occasionally still make. But this version that I’m sharing with you today is something special because my husband and I created the flavour combinations together. Also you’ll notice the touches of flavours from the Tropical Mexican region in which we now live in.
This isn’t really so much as a recipe, but rather a list of ingredients and how to put them together. You can adjust, tweak the amounts however you like in order to achieve the tostada of your dreams.
- one large lime, juiced
- one to two seeded and finely chopped habanero peppers, optional or use a milder chili like jalapeño
- ¼ cup of finely chopped purple onion
- ¼ to ⅓ cup of finely diced fresh pineapple
- large handful of roughly chopped fresh cilantro
- two small or one large can of tuna, drained (either tuna in water or olive oil will work)
- fine sea salt, to taste
- store-bought tostadas (or make your own by frying corn tortillas until crispy)
- additional toppings: slices of avocado
- Pour the lime juice into a bowl then add the chopped chili and onion and allow it to sit for 5 minutes. After this time add the pineapple bits, chopped cilantro and the the drained tuna. Give the ingredients a good stir then sprinkle in a pinch of fine sea salt. Again mix the ingredients well then taste and see if either more salt or lime juice needs to be added.
- You can allow the tuna mixture to sit for 10 minutes in the fridge (or until ready to serve) or serve straightaway -- but allowing it to sit allows the flavours to really come together. Once you're ready to serve simply scoop and spread the tuna mixture over a tostada. Serve straightaway to avoid the tostadas becoming soggy and breaking apart. Enjoy!
Go on and make these, you’re going to love the crunch and sweet-savory-spicy, fresh flavours!
I have never thought to add pineapple to tuna… now it’s a must try ingredient! This looks like a perfect lunch for me! :)
I have never thought to add pineapple to tuna… now it’s a must try ingredient! This looks like a perfect lunch for me! :)
Ramona,
I know at first the combo may seem a little off with the canned tuna, but I promise it’s amazing. Yes, they are a great lunch — one of our favourites. Thanks!
I’ve never had a tuna tostada! Never even thought of it. Love the idea, though — very creative. Thanks!
Hi John,
I think for most people outside of Mexico (or non-Mexicans) tuna on tostadas is not a very known thing — that’s why I wanted to share it here, even though it was something very basic in my house growing up. Anyways, when it comes to tostadas the topping possibilities are endless. Thanks! :)
Tostados are my favorite!!! Have never made tuna tostados but it’s time to change that. Tuna and pineapple sounds pretty darn awesome!
Hi MJ! I hope you do give this combination a try, it’s amazing and perfect for your upcoming summertime meals. Thanks!
Looking nice and the description are also awesome. I will surely give it a try.
This is a gorgeous tostada. I love the combination of tuna, pineapple and onion. Will make a terrific lunch or lighter dinner.
Thank you Kristi — and you’re right, it’s perfect for either lunch or dinner!