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