Recipe courtesy of Bill Wavrin

Mexican Tuna Tostada

  • Level: Intermediate
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 6 servings
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1/2 red onion, julienned

12 ounces tuna in water, drained

1 scallion, sliced

1 clove garlic, minced

1 teaspoon chopped oregano leaves

1/4 cup red bell pepper, seeded and diced

1 lime, juiced

1 cup corn kernels, toasted

1 cup romaine lettuce, sliced 1/4-inch thick

1/2 cup nonfat yogurt

1/4 cup capers

1/2 teaspoon chile de arbol, toasted and crumbled

6 tostada shells

6 sprigs fresh cilantro, washed

2 limes, cut into wedges


In a hot saute pan sprayed with vegetable spray, saute the red onion until golden.

In a large bowl mix the next 10 ingredients together and season, to taste.

Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.

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