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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tuna Tostadas With Chile Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions