Canned una Lime juice Diced tomato Diced jalapeño Chopped cilantro Diced cucumber Onion slices Salt Tostadas Refried beans Avocado slices Queso fresco
Just make sure your Canned Tuna is in water and drained well. This recipe is wet enough, you don’t want more liquid than necessary.
You will need a lot of lime juice. I tend to use key limes because that’s mostly what we use in Mexico.
Put all the ingredients in a container and mix well. I added pickled onions.
Make enough for the next day. In my humble opinion, it tastes even better the next day and once it’s had time to absorb all the flavors.
Personally, I like to add a thin layer of refried beans as the base, it serves as a bed for all the ingredients to sit. Add tuna mixture, avocado slices and queso fresco on top.
I highly suggest serving immediately after assembling the Tostada de Atún. The tuna mixture is wet and will make the tostada limp and soggy.