Tuna Tostadas With Chile Mayonnaise
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 672
- Total Fat
- 47 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 59 milligrams
- Sodium
- 1,391 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Protein
- 28 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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 pimento-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
Directions
- 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.