Atún a la mexicana – Mexican tuna salad on tostadas
A cold salad of tinned tuna with tomato, onion, serrano chilli, coriander and lime, bound with a little mayonnaise and piled onto crisp tostadas with avocado. Ready in minutes, and a Lent Friday favourite in Mexico.
- 20 minTime
- 19 minHands-on
- 4Portions
- ≈ $38per portion
- 620kcal per portion
Ingredients for 4 portions
- 450 gTuna, 3 tins, drained
- 3Tomatoes
- ½Yellow onion
- 2Serrano chiles
- 15 gCoriander
- 3Limes
- 4 tbspMayonnaise
- to tasteSalt
- to tasteBlack pepper
On the side
- 12Tostada shells
- 2Avocados
Method
- Finely chop the tomatoes, onion, chillies and coriander. Deseed the chillies if you want it milder.
- Drain the tuna well and flake it with a fork in a bowl.
- Add the chopped vegetables, the lime juice and the mayonnaise. Mix well and season with salt and pepper.
- Halve the avocados, remove the stones and slice them.
- Spread the tuna salad over the tostadas, top with avocado slices and eat straight away, while they are crisp.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
