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Tuna and Avocado Tostadas Recipe

Tuna and Avocado Tostadas Recipe


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These one-bite tuna tostadas from Guillermo Tellez, executive chef at Square 1682 in Philadelphia, are perfect to serve for a summer cocktail party. With an cold margarita, they are also a great thing to serve for a Mexican-themed dinner at home. — Allison Beck

Ingredients

For the avocado purée:

  • 2 ripe but firm avocados
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • 1 bunch cilantro, washed and chopped
  • Juice of 2 limes plus 2 tablespoons (about 2 more limes)
  • Salt and pepper, to taste

For the chipotle aioli:

  • 1 red bell pepper roasted, peeled, and de-seeded
  • 2 piquillo peppers, from a can, (small red Spanish peppers; can be found at Whole Foods Market)
  • 1 cup mayonnaise
  • 2 tablespoons lime juice (from about 2 limes)
  • 1 tablespoons Sriracha
  • 1 canned chipotle in adobo, seeds removed
  • 1 teaspoon adobo sauce (from the canned chiptoles in adobo)
  • 1 tablespoon sugar

For the lime cream:

  • 1 cup sour cream
  • Juice of 2 limes

For the tostadas:

  • Twelve 6-inch round tortilla chips
  • 1 quart canola oil, for frying
  • 8 ounces sushi-grade tuna, sliced into twelve ¼-inch slices
  • ¼ cup olive oil
  • 1 cup avocado purée (above)
  • 1 cup chipotle aioli (above)
  • Coarse salt, to finish
  • 1 cup lime cream (above)
  • 2 tablespoons cilantro leaves, julienned very fine
  • 2 cups romaine lettuce, julienned very fine and kept intact as a slice, for serving

Directions

For the avocado purée:

Place all ingredients on a high speed blender and blend until smooth. Season with salt and pepper to taste and set aside.

For the chipotle aioli:

In a blender, combine all ingredients and purée until smooth. Season with salt and pepper to taste, then transfer to a plastic container and chill.

For the lime cream:

In a small mixing bowl, combine the sour cream and the lime juice. Mix well and season with salt and pepper to taste. Set aside.

For the tostadas:

Using a 2 ½-inch metal circle cutter, cut 12 circles from the tortillas (if you have 6-inch tortillas, you might be able to get 2 small rounds out of each tortilla).

In a large pot, heat the canola oil to 350 degrees. Carefully drop the tortilla circles into the oil and cook until golden brown. Transfer to paper towels to remove excess oil, and season with salt to taste.

Rub the tuna slices with olive oil and set aside.

To assemble the tostadas, drop 1 teaspoon of avocado purée on each of the crispy tortillas. Add 1 teaspoon chipotle aioli, and then place a slice of the tuna on top of each tortilla. Sprinkle with coarse salt then finish with lime cream and a sprinkle of the cilantro. Serve atop a slice of romaine chiffonade.


Avocado Tuna Salad

Elevate your next tuna salad with avocado, cucumber, fresh herbs, and citrus juice. This simple and quick recipe takes the tried and true flavor combination of lime, cilantro, and avocado and pairs it with canned tuna and cucumber to create a hearty dish that can stand alone on the lunch counter or be scooped onto bread, a bed of lettuce, or stuffed into a tomato.

Avocado tuna salad holds up well for later use too, and, thanks to the acid in the lime juice, the avocado doesn't brown. In fact, the avocado tuna salad maintains a vibrant green color even after it's been in the refrigerator for a day, but is best eaten as fresh as possible.

This recipe is sugar, gluten, grain, dairy, legume, and nut-free, so it's a safe bet for most diets including the Whole30 and ketogenic diet. Avocado tuna salad can also be enhanced with whatever ingredients you like, such as chopped cherry tomatoes, capers, extra lime juice, pickles, sliced jalapeños, and so on. Sub out the tuna for another easy-to-use cooked seafood such as lump crab, shrimp, flaked salmon, or chopped scallop.


Avocado Tuna Salad

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough .

Say hello to this omega-3 fatty acid bomb! Packed with heart-healthy tuna and fiber-rich avocado, this low-carb and diabetes friendly salad is ready to go in just minutes, and at a price that can fit any budget. Chop some avocados, add packaged tuna, and mix in some store-bought pico de gallo. Ready in less than 5 minutes, this is a perfect lunch option or quick-fix dish with southwestern flair. It does pay to go with fresh pico de gallo, which you can purchase in the produce section or at the deli counter in most grocery stores. Or, if you've got a spare tomato, onion, and pepper, chop up your own! You can even get creative and add a pepper or a little cilantro. Make this diabetes-friendly nutrition powerhouse your own!


Tuna Avocado Sandwich

Tuna Sandwiches are great quick and easy lunch item. Today, I’m mixing things up by adding a little avocado, cilantro, and lemon to my Tuna Sandwich to make a light, fresh and flavorful lunch item!

With the addition of Blue Harbor Fish Co‘s sustainable Tuna pouches, this is a quick to prep, and delicious way to make a Tuna Avocado Sandwich.

If you caught on my IG stories last month, I stopped by Blue Harbor’s booth at Expos West 2018 to see what they had going on at their booth and talk to Laura Ali, Blue Harbor’s Registered Dietitioan And Nutritionist.

Laura educated me on how Blue Harbor complies with sustainable practices, as well as being MSC Certified which ensures that each fish can be traced back to the boat that it was caught on.

Something interesting that I learned was the benefit of using pouched tuna vs canned. In pouches, tuna is cut thinner prior to cooking, which means less time cooked. less time cooked equals more flavor out of your fish.

I’m also sold on Blue Harbor pouches since there is little to no draining required. One less step in prep means I can get the family fed quicker!

Avocado and Tuna is a match mean in heaven. It’s light and packed with protein, and plenty of flavor! I lightly mixed everything in bowl so it’s not too mushy, and still has a beautiful texture to it.

Along with a little alfafa sprout on top to add a little crunch, this is the best way to mix up a tuna sandwich!

Feel free to add your favorite veggies to your Tuna Avocado too! Add a little crunch, by adding some fresh cut cucumber, or maybe some bell pepper! Any way you make it, it’s going to come out amazing.


Tuna Tostada with Avocado Dressing + Chipotle Sour Cream

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings (More as an appetizer) 1 x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

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!

Ingredients

For Tostadas:

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

Keywords: tuna, tostada, Mexican, avocado dressing

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Tuna Avocado Melt Tostadas

These simple, easy to make tuna avocado melt tostadas combine the essence of Mexican cuisine with the traditional all-American tuna melt. Crunchy corn tostadas covered with a combination of flaky tuna, creamy mozzarella cheese and a heart-healthy dose of avocado.

Dinner time is often ‘crazy time’ for many parents so preparing a meal often leads to frustration and stress. With this easy and quick family-friendly dinner you can rest assured that you will relieve a ton of stress during dinner prep. If your kids like to help in the kitchen this simple meal is a great one to get the kids involved in preparing.

This recipe is easy to personalize add your favourite ingredients, such as fresh cilantro, black beans, chopped tomatoes, salsa, jalapeno or red pepper flakes, the list goes on.

I opted for a very small portion of mozzarella, since the tuna and avocado mixed together is already quite rich however, you could add an entire layer of cheese, if desired. For those of you don’t like tuna, cooked chicken, finely chopped would work well too.

This recipe couldn’t be any easier to prepare simply mash the ingredients in a bowl, dollop onto the tostadas then pop into the oven for about 5 minutes or until the cheese is melted and bubbling. These tuna avocado melt tostadas also make great leftovers. Reheat in the microwave or warm in the oven to revive some of the crispiness of the tostadas.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!


Tostadas de Atún o Trucha (Tuna or Trout Tostadas)

My tuna tostada is composed of layers: a smoky chipotle mayonnaise spread over the shell, topped with slices of silky tuna, briefly marinated in ponzu, capped with a scattering of crispy fried leeks and a single perfect slice of avocado. The success of this dish depends on choosing top-quality fish, of course. At Contramar, we only serve it when sustainable tuna is available, so it’s not always on the menu. In San Francisco, I’ve substituted a locally farmed trout, although the rest of the recipe is unchanged. You can also make these with hamachi, kampachi, or albacore. But in my opinion, raw tuna and trout are especially beautiful for their deep pink color. Whatever fish you use, make sure that it’s sashimi-grade and slice it as thinly as possible against the grain.

For the fried tostada shell, it’s ideal to have stale corn tortillas because fresh tortillas curl up in the fryer. In Mexico, you always see people drying out their old tortillas, either to feed to the pigs and chickens or to use in chilaquiles and tostadas. If you know you are going to want to make these tostadas for a party, then plan ahead and leave your tortillas out for a day or two first. Place them in a single layer on a baking sheet with another baking sheet on top of it to keep them flat as they dry out. If you go the extra step of first making tortillas from scratch solely for the purpose of making tostadas, be sure that they’re quite thin: no more than 1⁄8 inch / 3mm thick. A thicker tortilla will be difficult to get crisp in the fryer.

This is finger food, so I like my tostadas to be fairly small. To make smaller (than 6-inch/ 15cm) ones, simply, cut your tortillas in half and then fry them.

INGREDIENTS

  • 1 thick leek, white part only, thoroughly washed and sliced into 1⁄8-inch / 3mm-thick rounds
  • 2 cups / 480ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
  • 8 stale corn tortillas
  • 12 oz / 340g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
  • 1 Tbsp olive oil
  • ¼ cup / 60ml soy sauce
  • ¼ cup / 60ml freshly squeezed orange juice
  • 2 Tbsp plus 2 tsp Mayonesa con Chipotle (page 62)
  • 1 avocado, cut in half, pitted, peeled, and cut into 8 to 16 slices
  • Maldon sea salt or another finishing salt
  • Lime wedges

Directions

  1. First, place the leeks in a bowl of cold water and separate the rings. Remove any green rings and reserve these for making stock. Transfer the white rings to a dish towel to dry out for at least 15 minutes so that they’re completely dry before frying.
  2. Meanwhile, warm the rice bran or safflower oil in a large heavy-bottom saucepan or deep skillet over medium-high heat (you want the oil to be at least 2 inches / 5cm deep) to 350°F / 180°C. You can test the temperature with an instant-read thermometer or by submerging a wooden spoon in the oil, which will be immediately surrounded by little bubbles if the oil is at the right temperature.
  3. Line a plate with a brown paper bag. Fry the tortillas one at a time, for about 2 minutes each. While the tortilla is frying, use a pair of chopsticks or two forks to hold down the two edges so that the tortilla doesn’t curl up. Once the tortilla is golden, remove it from the oil and let it drain on the plate. Repeat with the rest of the tortillas and let them all cool for at least 15 minutes while you prepare the rest of the ingredients. You want the tortillas fully cool or else the mayonnaise will melt.
  4. Using the same oil in which you fried your tortillas, fry the leeks: Decrease the oil temperature slightly to 300°F / 150°C. Check the temperature with an instant-read thermometer before adding the leeks if the oil is too hot, the leeks will turn dark and become bitter. Drop in the leeks and constantly move them around while they fry so they cook and color evenly. The instant you see the leeks turning golden, remove them with a slotted spoon and set them on the plate to cool completely.
  5. While the tostadas and leeks are cooling, marinate the fish: Place the fish in a bowl and drizzle it with the olive oil so that the citrus and soy sauce don’t bite into the fish and give it a gray cast. After lightly coating the fish with olive oil, immediately add the soy sauce and orange juice, toss, and let sit for 5 minutes.
  6. Once the tortillas are cool, spread 1 tsp of the mayonnaise on each one. That may seem like very little, but you don’t want it to be thick and ooze out from under the rest of the toppings. On top of the mayonnaise, distribute the sliced fish in one layer. Scatter with the fried leeks and top with the avocado. Just before serving, add a pinch of the finishing salt.
  7. I like to serve these tostadas 4 per plate, to be passed around, with lime wedges on the side.

Reprinted with permission from My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara and Malena Watrous, copyright © 2019. Published by Lorena Jones Books, an imprint of Penguin Random House.

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Tapatio Tostada

Crispy corn tortillas are piled high for our Tapatio Tostada! Just add StarKist Tuna Creations® BOLD Tapatio and your favorite tostada toppings.

Ingredients:

  • 1 pouch (2.6 oz.) StarKist Tuna Creations ® BOLD Tapatio
  • 2, 6-inch flat corn tortillas
  • 1 cup shredded bibb or iceburg lettuce
  • 2 Tbsp canned corn
  • 2 Tbsp. canned black beans, rinsed and drained
  • 1 /4 cup diced tomatoes
  • 2 Tbsp. shredded Mexican Style cheese
  • 1 /2 avocado, sliced

Directions:

  • Place tortillas on individual plates and top each with half the lettuce.
  • Top each with half the corn, beans and tomatoes. Top with tuna and cheese. Place Avocado on the side of each tostada

Recipe Nutrition Information

When using 1 (2.6 oz.) Pouch - StarKist Tuna Creations® BOLD Creations Tapatio

Servings Per Container: 2
When using 1 (2.6 oz.) Pouch - StarKist Tuna Creations® BOLD Creations Tapatio Serving Size: 1 Tostada
Amount Per ServingDV%*
Calories220
Total Fat10g13% 10g
Saturated Fat2.5g13% 2.5g
Trans Fat0g 0g
Cholesterol207% 20
Sodium410mg18% 410mg
Total Carbohydrate21g8% 21g
Dietary Fiber5g18%
Total Sugars3g 3g
Includes Added Sugars0g0% 0g
Protein12g
Vitamin D0mcg0%
Calcium73mg6%
Iron1mg6%
Potassium454mg10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Tuna Creations® BOLD Tapatio

Tuna Creations® BOLD Tapatio

Fire up your taste buds and try our red-hot Tapatio® variety with a hint of lime!


Here is what you need:

Step 1: Preheat oven to 400F. Place tortillas on baking sheet and spray each side with non-stick cooking spray. Bake tortillas 4 minutes on each side or until edges are slightly curled. Remove from oven and set aside.

Step 2: To a small bowl, add re-fried beans, chili powder, cumin powder, and lime juice. Mix all ingredients together and microwave for 1 1/2 minutes or until beans are warm.

Step 3: Cut avocado in half, remove pit, slice into thin strips, and scoop the green flesh out of the shell with a spoon.

Step 4: Assemble tostadas by topping each toasted tortilla with 1/4 cup re-fried bean mixture, 4 avocado slices, 1/4 cup pico de gallo, 2 Tbsp crumbled queso fresco, and 1 Tbsp black olives. Serve as is or squeeze a little lime juice over the top of each tostada before serving.

Recipe Notes: You can find the pico de gallo in the deli section of your grocery store and the Mexican cheeses in the refrigerated cheese section.


Watch the video: H πιο εύκολη συνταγή για να φτιάξεις Quesadillas με καπνιστό τόνο και αβοκάντο. DoT (June 2022).