- 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