Tuna Tostadas Recipe

Review Update: I decided to use a leftover tuna steak, following the Sesame Seared Tuna recipe from this site and cooking it MR (medium rare). I opted to pan-fry corn tortillas instead of using store-bought tostadas as I find them more flavorful and visually appealing. While I do enjoy cilantro, I wish I had taken LindaMcClean's advice to either skip it or use Italian parsley instead. Despite reducing the amount significantly (it's tricky when the recipe calls for a "bunch"!), the cilantro's strong flavor overshadowed the rest. I added roasted red pepper for a pop of color and taste, topping it all with shredded Monterey Jack cheese. Despite the cilantro, the dish turned out quite tasty. I recommend including sour cream to balance out the flavors, even though it's not my favorite condiment. When discussing the dish with my husband, he suggested it would probably taste good with canned tuna if the cilantro was omitted. He did mention that leaving out the cilantro is essential. Lastly, a big thank you to Caroline C. for the tip on marinating the tuna beforehand—I let it sit in the fridge for several hours, which definitely enhanced the flavors.

I absolutely loved this recipe, but I had to make a few changes to accommodate my food allergies. Instead of using regular tortillas, I made my own gluten-free tortillas and pan-fried them to a crispy perfection. I followed the recipe using white tuna, onions, cilantro, lime, salt, and pepper as recommended. I omitted the corn and added mushrooms and black olives, along with extra salsa because I can't get enough of it. I substituted hot sauce with Old Bay seasoning and topped it off with some creamy avocado. This version of the dish was gluten-free, corn-free, and dairy-free, making it perfect for my dietary restrictions while still being incredibly delicious. I'm grateful for a recipe that I could adapt to suit my needs, and it turned out amazing. I would never have thought to create this dish without the initial inspiration from this recipe.

This was a good idea, but I will make a few changes next time. I will ensure that we have taco shells or tostada shells on hand. We ended up frying some flour tortillas since we didn't have the right shells, but we now know to have the proper ones ready. Additionally, I will not add extra hot sauce on top next time; instead, I will mix more into the mixture as topping it made it too spicy in certain areas. I might also incorporate sour cream into the mixture rather than on top. Using defrosted frozen corn instead of canned was a better choice for us. We paired this dish with Taco Slaw as a side, and adding it on top worked well, but I will make some adjustments as mentioned in my review of that slaw. My husband thought this meal was a nice change of pace.

I didn't have lime juice or albacore tuna, so I substituted regular tuna. I also topped the tostada with refried beans before adding fresh corn.

I absolutely loved this dish! I prepared a tuna steak in a skillet after marinating it in a delicious blend of balsamic vinegar, olive oil, and all-purpose seasoning. It was incredibly easy to make and turned out wonderfully flavorful.

Wonderful recipe! My wife absolutely loved it. I did make some adjustments though - I halved the recipe but decided to add more cilantro, olives, avocado, and doubled the lime juice. I also sprinkled in a bit of salt. The flavors turned out fantastic. I highly suggest using white corn tortillas for a lovely texture and additional flavor. A perfect blend. Thank you!

This recipe is absolutely fantastic! I made a full batch for myself and have already enjoyed at least 5 meals from it (with some leftovers still remaining). The way of preparing tuna this way never crossed my mind before, and the results are truly delicious! I made a few small modifications - I added a spoonful of mayo to the tuna mixture to bind it together, as well as a can of black beans for some variety. Due to running out of limes, I substituted with lemon juice. I also reduced the amount of cilantro used. For the finishing touches, I sprinkled some pepper jack on the tostadas, broiled them for 1 minute, and topped them with sliced avocado. The end result was absolutely scrumptious! Thank you for the inspiration!

I really love the appearance of this dish and I can't wait to try making it myself because it looks incredibly delicious!

The dish was absolutely delightful! I followed the recipe to the letter and will absolutely be making it again.

Fantastic fast dinner option! My kids absolutely adored it. This recipe was a wonderful way to make use of canned tuna. I also served it with a side of tomato soup, and the combination was perfect.