Print

Tuna Tostada with Avocado Dressing + Chipotle Sour Cream

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings (More as an appetizer) 1x

Description

These bite-sized beauties have a Mexican flair that will wow your dinner party guests. You’ll love how easy this tuna tostada appetizer is to put together!


Scale

Ingredients

For Tostadas:

  • 4 small corn tortillas or pre-made tostada shells
  • ½ cup peanut oil
  • Sea salt to taste

For Avocado Dressing:

  • 1 ripe haas avocado, skin and pit removed
  • 1 tablespoon sour cream
  • 1/4 teaspoon ground cumin
  • Juice of half a lime
  • Sea salt to taste

For Chipotle Sour Cream:

  • 1/2 cup sour cream, plain Greek yogurt, or Mexican crema
  • 1 chipotle pepper from the can (in adobo sauce)
  • 2 tablespoons ketchup
  • Sea salt to taste

To Assemble:

  • 3 (6.7-ounce) jars Toninno tuna with Jalepeño, drained, cut into large chunks and jalepeños chopped
  • 2 scallions, washed, ends trimmed and cut into rings
  • 1/4 cup fresh cilantro leaves, washed and dried
  • 1 each lime, cut into 4 wedges

Instructions

  1. Preheat the oven to 325°F. Lightly brush both sides of the tortillas with oil and season with salt. Place tortillas onto a cookie sheet or bake sheet and toast in to oven until crisp, about 10 minutes. When crisp, transfer onto paper towels to cool.
  2. Combine all the ingredients for the avocado dressing in a food processor and blend until smooth. This can be prepared ahead of time if kept in a small container with plastic wrap pressed onto the surface.
  3. Combine all ingredients for the chipotle cream in a food processor. Blend until smooth. Alternately you can chop the chipotle and stir the ingredients together. This can hold covered in the fridge for up to two weeks.
  4. To assemble, dress the tuna chunks with the avocado purée in a bowl. Spread any remaining avocado onto the tostada shells and evenly distribute dressed tuna on each shell. Drizzle with chipotle sour cream and top with scallion slices and cilantro leaves. Serve with a lime wedge and enjoy.

Notes

Recipe slightly adapted from Chef Roble, printed with permission from Tonnino Tuna.

Big Flavors Rating: 5 Stars

Recipe Card powered by