Tuna Tostadas With Chile Mayonnaise Recipe

Name: Tuna Tostadas With Chile Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

1
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.
2
Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
3
Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds.
4
Add the olives, garlic and bay leaves; cook, stirring, 20 seconds.
5
Add the pico de gallo, olive brine and 2/3 cup water.
6
Simmer until thickened, about 8 minutes.
7
Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes.
8
Sprinkle with the parsley and remove from the heat.
9
Discard the garlic and bay leaves.
10
Spread about 1 tablespoon of the chile mayonnaise on each tostada.
11
Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise.
12
Serve with lime wedges.
13
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
14
Photograph by Christopher Testani

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tuna Tostadas With Chile Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Tostadas With Chile Mayonnaise

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