Start to finish: 30 minutes / Servings: 4
A tostada is a tortilla that’s fried until crisp, then topped with ingredients of any sort. We use the oven rather than a skillet to make tostadas; this technique requires less oil and allows you to toast more than one at a time. For topping the tostadas, canned tuna combined with sweet corn, smoky chipotle, citrus juice and zest, and quick-pickled onion, plus a little mayonnaise as binder, is a refreshing take on tuna salad.
½ medium red onion, thinly sliced
1 teaspoon grated lemon OR lime zest, plus 2 tablespoons lemon OR lime juice
Kosher salt and ground black pepper
Four 6-inch corn tortillas
1 tablespoon grapeseed or other neutral oil
5-ounce can albacore tuna in water, drained and flaked
1 tablespoon mayonnaise
1 tablespoon extra-virgin olive oil
½ cup frozen corn kernels, thawed and patted dry
1 chipotle chili in adobo, finely chopped
Roughly chopped fresh cilantro, to serve
Heat the oven to 400°F with a rack in the upper-middle position. In a medium bowl, stir together the onion, lemon juice and ¼ teaspoon salt; set aside.
Brush the tortillas on both sides with the neutral oil, then place them in a single layer on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes, flipping them once about halfway through. Let the tostadas cool on the baking sheet.
To the pickled onion, add the tuna, mayonnaise, olive oil, corn, chipotle, lemon zest and ¼ teaspoon pepper; stir to combine. Taste and season with salt and pepper.
Place the tostadas on individual plates. Top with the tuna mixture, dividing it evenly, then sprinkle with cilantro.
Optional garnish: Sliced avocado OR shredded lettuce OR pickled jalapeños OR sour cream OR a combination