Tuna Tostadas

July 25th, 2016

Tuna Tostadas 1V

Do you want to pep up that can of tuna?  Instead of a tunafish sandwich for lunch, try this riff on the popular pantry item.  All you need is a good quality olive-oil packed tuna, a can of spicy pickled jalapenos and carrots and some crispy fried corn tortillas.  It took me a while to find the pickled jalapenos on the international food aisle.  This is the brand that I used.

La Costena pickled jalapenos

I loved combining the tuna with this pickled jalapeno mixture rather than the more caloric mayonnaise dressing.  Because I had the special 9 80 Panama sauces from my previous post and giveaway, I also added a tablespoon of the Wild Cilantro sauce.  This is optional if you do not have it.


When the tuna mixture is served on the crispy corn tortillas you will not miss having a boring sandwich.

Tuna Tostadas 2

As a disclaimer I have no connection with La Costena or 9 80 Panama sauces other than being given a set of sauces to try.  All opinions are my own.  Now on to the winner of the 4 pack of sauces.  The winner is Karen of Back Road Journal.  Please email me, Karen, with your address.  Congratulations.

TUNA TOSTADAS (Adapted from Food and Wine)

Canola oil, for frying
4 corn tortillas
Salt to taste
5 ounce can of tuna packed in olive oil, drained
1/4 cup chopped pickled jalapeno peppers and carrots from a can plus 1/4 cup of the brine
1 Tablespoon Wild Cilantro 9 80 Panama sauce (Optional)
Chopped cilantro leaves
Sliced radishes
Toasted sliced almonds

In a medium skillet, heat a small amount of oil.  Add 1 tortilla to the hot oil and fry over moderate heat, turning, until browned and crisp, about 3 minutes.  Transfer to paper towels to drain; season lightly with salt.  Repeat with the remaining tortillas.

In a bowl mix the tuna with the jalapenos and carrots and their brine plus the Wild Cilantro sauce if using.  Spoon the tuna onto the tostadas and top with cilantro, radishes and toasted almond slices.

Printable Recipe

9 responses to “Tuna Tostadas”

  1. Penny at The Comforts of Home says:

    Yummy! Congrats to the winner.

  2. I love this idea for using tuna – sandwiches can get boring! I often make veggie tostadas
    with flavored black beans, cheese, guacamole, salsa and shredded lettuce – messy to eat but always yummy!

    Mary x

  3. Pondside says:

    These sound yummy and very different from my usual tuna sandwich (which I love!) I like the idea of the crunch tortilla. I will have to add the cilantro sauce to my specialty shopping list – which is always longer after a blog visit!

  4. monique says:

    They looks delish and easy!

  5. Madonna says:

    This looks like a perfect lunch. Congrats to Karen.

  6. Larry says:

    Good idea Penny – would never have thought of tuna for a tostada

  7. This sounds like a nice lunch…much more imaginative than just a tuna sandwich.

  8. Katie Zeller says:

    Those look great – green chilies for me rather than the jalepenos but I love the idea.

  9. Jane says:

    This looks so tasty, Penny! I’m cutting carbs so I think I have a winning recipe to add to my small collection! I really thought the tortillas were pita bread they way they bubbled up—fantastic. Not sure if I can find the cilantro sauce but I’m wondering if I search Pinterest or scour our intention aisle I may find something. No matter–it looks healthy and delish

    Thanks to you and David for a great evening at a great restaurant!


© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.