Tuna Tostadas With Chile Mayonnaise

Total Time:
30 min
10 min
20 min

4 servings

  • 3/4 cup mayonnaise
  • Juice of 1 lime, plus wedges for serving
  • 3/4 to 1/2 teaspoon chipotle chile powder
  • 8 tostadas (flat crisp tortillas) or taco shells
  • 3/4 cup golden raisins
  • 1/2 cup pimiento-stuffed olives, halved, plus 1 tablespoon brine from the jar
  • 1 clove garlic, lightly smashed
  • 2 bay leaves
  • 1 12 -ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups)
  • 3 5 -ounce cans solid white tuna packed in water, drained
  • 1 cup lightly packed fresh parsley, chopped (about 1 small bunch)
  • 1 small head romaine lettuce, thinly sliced
  • Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.

  • Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.

  • Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.

  • Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.

  • Per serving: Calories 672; Fat 47 g (Saturated 7 g); Cholesterol 59 mg; Sodium 1,391 mg; Carbohydrate 34 g; Fiber 3 g; Protein 28 g

  • Photograph by Christopher Testani

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    This recipe is featured in:

    Cinco de Mayo