Tuna and Avocado Tostadas Recipe

Staff Writer
Tuna and Avocado Tostadas Recipe
Square 1682


These one-bite tuna tostadas from Guillermo Tellez, executive chef at Square 1682 in Philadelphia, are perfect to serve for a summer cocktail party. With an cold margarita, they are also a great thing to serve for a Mexican-themed dinner at home. — Allison Beck

Deliver Ingredients


For the avocado purée: 

  • 2 ripe but firm avocados
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • 1 bunch cilantro, washed and chopped
  • Juice of 2 limes plus 2 tablespoons (about 2 more limes)
  • Salt and pepper, to taste

For the chipotle aioli:

  • 1 red bell pepper roasted, peeled, and de-seeded
  • 2 piquillo peppers, from a can, (small red Spanish peppers; can be found at Whole Foods Market)
  • 1 cup mayonnaise
  • 2 tablespoons lime juice (from about 2 limes)
  • 1 tablespoons Sriracha
  • 1 canned chipotle in adobo, seeds removed
  • 1 teaspoon adobo sauce (from the canned chiptoles in adobo)
  • 1 tablespoon sugar

For the lime cream:

  • 1 cup sour cream
  • Juice of 2 limes

For the tostadas:

  • Twelve 6-inch round tortilla chips
  • 1 quart canola oil, for frying
  • 8 ounces sushi-grade tuna, sliced into twelve ¼-inch slices
  • ¼ cup olive oil
  • 1 cup avocado purée (above)
  • 1 cup chipotle aioli (above)
  • Coarse salt, to finish
  • 1 cup lime cream (above)
  • 2 tablespoons cilantro leaves, julienned very fine
  • 2 cups romaine lettuce, julienned very fine and kept intact as a slice, for serving


For the avocado purée: 

Place all ingredients on a high speed blender and blend until smooth. Season with salt and pepper to taste and set aside.

For the chipotle aioli:

In a blender, combine all ingredients and purée until smooth. Season with salt and pepper to taste, then transfer to a plastic container and chill.

For the lime cream:

In a small mixing bowl, combine the sour cream and the lime juice. Mix well and season with salt and pepper to taste. Set aside.

For the tostadas:

Using a 2 ½-inch metal circle cutter, cut 12 circles from the tortillas (if you have 6-inch tortillas, you might be able to get 2 small rounds out of each tortilla).

In a large pot, heat the canola oil to 350 degrees. Carefully drop the tortilla circles into the oil and cook until golden brown. Transfer to paper towels to remove excess oil, and season with salt to taste.

Rub the tuna slices with olive oil and set aside.

To assemble the tostadas, drop 1 teaspoon of avocado purée on each of the crispy tortillas. Add 1 teaspoon chipotle aioli, and then place a slice of the tuna on top of each tortilla. Sprinkle with coarse salt then finish with lime cream and a sprinkle of the cilantro. Serve atop a slice of romaine chiffonade.

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.