← Nouns Cooking · Mexican

Ingredients

• 2 cans tins of tuna (about 140 g each), drained
• 80 ml Mexican crema or Greek yoghurt
• 2 tbsp Mayonnaise
• 1 small red onion, finely chopped
• 1 Carrot, grated
• 1 small cucumber, diced
• 150 g sweetcorn kernels, drained
• 2 tbsp Coriander (cilantro), chopped
• 2 pickled jalapeños, chopped
• 120 ml crema, for the chipotle cream
• 2 chipotles in adobo
• 1 lime, juiced
• 8 tostada shells
• 1 Avocado, sliced
• Salt

Method

1. Blend the 120 ml crema with the chipotles and a squeeze of lime until smooth. Season with salt.
2. In a bowl, flake the tuna and mix in the 80 ml crema, mayonnaise, onion, carrot, cucumber, corn, coriander and pickled jalapeños. Add lime juice and salt to taste.
3. Spread the tuna mixture over the tostadas just before serving so they stay crisp.
4. Top with avocado slices and a drizzle of chipotle cream.

Tips

• Make the tuna mix a few hours ahead and keep it chilled; assemble at the last minute.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen