Tuna Tostadas – Healthy Mexican Twist

I’m excited to share this easy and refreshing Tuna Tostadas recipe—crispy shells topped with creamy tuna salad and vibrant toppings. It’s a no-cook, flavor-packed meal I love making for a quick lunch or light dinner.

Why You’ll Love This Recipe

I love how these tostadas bring together the crunch of a tortilla base with the tangy creaminess of tuna salad. They’re customizable, colorful, and come together in just minutes. Whether I want something light, satisfying, or fun to serve, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tuna Salad

• 4 tostada shells (store-bought or homemade)

• 2 (5 oz) cans tuna in water, drained and flaked

• ⅓ cup mayonnaise (or Greek yogurt for a lighter version)

• 1 tablespoon lime juice

• 1 teaspoon Dijon mustard

• ¼ cup red bell pepper, finely diced

• 2 tablespoons red onion, finely chopped

• 1 jalapeño, seeded and finely diced (optional)

• 2 tablespoons fresh cilantro, chopped

• Salt and pepper, to taste

Optional Toppings

• ½ cup shredded lettuce or cabbage

• ½ cup diced tomatoes or pico de gallo

• ¼ cup crumbled queso fresco or feta

• Lime wedges

• Sliced avocado

Directions

1. I mix the tuna, mayonnaise (or yogurt), lime juice, and Dijon mustard in a medium bowl until well combined.

2. I stir in the red bell pepper, red onion, jalapeño (if I’m using it), and chopped cilantro. I season with salt and pepper to taste.

3. I lay out the tostada shells on a platter or plate.

4. I spoon a layer of the tuna mixture onto each tostada shell.

5. I top them with shredded lettuce, diced tomatoes or pico, crumbled cheese, and sliced avocado.

6. I serve each with a wedge of lime for an extra burst of freshness.

7. I enjoy them immediately while the shells are still perfectly crisp.

Servings and timing

• Servings: 4 tostadas

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Total Time: 15 minutes

• Calories: ~320 kcal per tostada (with toppings)

Variations

• I use chipotle mayo or add hot sauce for a smoky, spicy twist.

• I swap out tuna for canned salmon or cooked shredded chicken.

• I layer black beans or mashed avocado under the tuna for extra texture and flavor.

• I sprinkle with crushed tortilla chips or pumpkin seeds for crunch.

storage/reheating

I store the tuna salad mixture in the fridge for up to 3 days in an airtight container. I always keep the tostada shells and toppings separate until I’m ready to serve so everything stays crisp. These are best assembled fresh to keep the texture just right.

FAQs

Can I use fresh tuna instead of canned?

Yes, I cook and flake fresh tuna and use it just like canned. It adds a richer, more meaty flavor.

What if I don’t have tostada shells?

I use baked or fried corn tortillas instead—or make my own by baking tortillas until crisp.

Can I make these ahead?

I prepare the tuna salad ahead and chop the toppings, but I wait to assemble until just before serving to keep them from getting soggy.

How do I keep the tostadas crispy?

I store shells in a dry container and only top them when ready to eat. A quick oven reheat helps restore crispness if needed.

Are these kid-friendly?

Yes! I tone down the spice and let kids add their own toppings—they love building their own.

Conclusion

These Tuna Tostadas are one of my favorite go-to meals when I want something fresh, fast, and satisfying. With creamy tuna, bright toppings, and a crunchy base, they hit all the right notes. I hope they become a regular on your lunch or dinner rotation too!

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