Spicy tuna tostadas that are delightfully easy (and cheap)

[Bon Appétit]

Made with tinned fish, they come together in mere minutes View in browser | Manage preferences  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  SUBSCRIBE FOR FULL ACCESS It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Two thousand miles from home, I sat at a white-linen-draped table at Contramar, one of the most celebrated restaurants in Mexico City, totally dumbfounded. I had just devoured their iconic tuna tostada: a shatteringly crisp disk, swooshed with chipotle mayo, shingled with ruby tiles of raw tuna, adorned with avocado and fried leeks. I wish I could have packed it in my suitcase like a luxurious little souvenir. Back stateside, I knew I had to fall down the rabbit hole of trying to replicate it. I sketched out an ingredients list, with sushi-grade tuna parked on the top. After seeking out a nearby fishmonger and calculating what this ingredient would cost me (a precious $30 per pound), I was left with a minor headache. Then I remembered canned tuna is permanently stationed in my pantry, and probably yours too. Keep reading for my full recipe—Spicy Tuna Tostadas that won’t break the bank. NINA MOSKOWITZ ASSOCIATE EDITOR, COOKING   NINA MOSKOWITZ ASSOCIATE EDITOR, COOKING   Spicy Tuna Tostadas BY NINA MOSKOWITZ Mix 1 shallot, finely chopped, juice of 1 lime, and a pinch of kosher salt in a bowl and let sit. Mix ¼ cup mayonnaise, 1 Tbsp. finely chopped canned chipotle chiles, and a pinch of salt in another bowl to combine. Add tuna and oil from one 7-oz. jar or two 5-oz. cans oil-packed tuna and another pinch of salt to bowl with shallots and mix lightly to combine. Taste and season with more salt if needed. Spread chipotle mayo over 4 tostadas. Arrange 1 avocado, thinly sliced, and ½ mango, thinly sliced, on top, then spoon tuna mixture with dressing over. Serve tostadas with lime wedges. MORE SIMPLE RECIPES Dear Bon Appétit Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table.   SUBMIT NOW Dear Bon Appétit Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table.   SUBMIT NOW Why this ad? Easy Does It In-Season Smashed Asparagus Salad Make-Ahead Extra-Creamy Deviled Eggs On the Side 5 Cheap Meals Our Editors Make With Canned Tuna: Like tuna spaghetti, furikake rice bowls, and a potato chip sandwich. Chef Gabriela Cámara’s Home Kitchen Is as Vibrant as Contramar’s Food: Check out her cookbook-filled shelves, favorite espresso machine, and go-to appliances for homemade salsa. 23 Meals You Can Make in 15 Minutes or Less: These back-pocket recipes don’t require hours of planning or prep. Some don’t even require you to turn on the stove. Why this ad? MORE FROM BON APPÉTIT   RECIPES   INGREDIENTS   COOKING   SHOPPING   CULTURE   MORE This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonap...@newsletters.bonappetit.com, to your address book. View our Privacy Policy Unsubscribe | Manage Newsletter Preferences   Copyright © Condé Nast 2026. One World Trade Center, New York, NY 10007. All rights reserved.