Today we’re making my favorite tuna tostadas that are loaded with healthy ingredients like avocado, cilantro and wild caught tuna.
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Ingredients for tuna tostadas
For the tuna salad:
- 3 limes, juiced
- 2 tbsp olive oil
- 1 tbsp hot sauce (I like Cholula)
- 3 tsp salt
- 2 tsp pepper
- 3 (15oz) cans of tuna, drained
- 2 avocados, cut into chunks
- ½ cup cilantro, minced
- ½ small onion, minced
- 2 crunchy dill pickles, minced
For the fried tostadas:
- 1 cup vegetable oil
- 8-10 corn tortillas
How to make tuna salad with no mayo
Making tuna salad with no mayo may seem wrong at first, but hear me out.
After meeting dozens of people who have sworn off of the condiment, I realized this popular salad deserves a much needed makeover. We’re using a few simple ingredients (and nothing too processed) to create a lighter, more flavorful version of tuna salad.
Then we’re piling it on top of homemade tostadas for the ultimate crunchy and satisfying meal.
Wondering what these special mayo substitutes are?
Olive oil + avocado + hot sauce
It’s that simple! The creamy fat from the avocados and olive oil combined with the tangy flavor of the hot sauce makes the tuna sing with the other ingredients in ways mayonnaise could never.
Picking the right canned tuna
Let me start by saying that canned tuna is canned tuna and I encourage you to use what you have. When we discuss picking the ‘right’ tuna, it’s a matter of opinion.
That said, if you’re heading to the store to pick up ingredients, let’s take a second to talk about what I look for in a can of tuna. There are a few certifications and labels you can look for when shopping that can help promote sustainability for our planet and for your body 😊
I look for these labels:
- Wild Caught
- Sustainably Pole & Line Caught (not always easy to find but cool when available)
- 100% Pure Tuna (no additives)
I really love the brand Wild Planet because their products have all of the above labels.
We’re taking your mom’s classic tuna salad to yet another level by serving them on top of freshly fried corn tortillas (aka tostadas).
If you’ve never made tostadas before, it’s as simple as heating some oil in a heavy bottomed frying pan and frying on both sides until golden brown and perfectly crispy crunchy.
From there, finish them with a squeeze of lime juice, a sprinkle of salt and a generous spoonful of that tuna salad.
This recipe does not contain the following allergens (read more about this on my disclosure page):
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