Meal Type, Entrées

Tuna Tostadas with Chipotle Crema

Tuna Tostadas with Chipotle Crema are full of bold flavor, made by topping crisp baked tortillas with seasoned tuna, creamy avocado, fresh red cabbage, and a spicy chipotle crema.


Original recipe courtesy of The Two Bite Club.

Total Time 4 Servings
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
6 5 5 0

Ingredients

  • 8 corn tortillas
  • 2 Tbsps vegetable oil
  • 1/2 cup plain Greek yogurt
  • 2 Tbsps whole milk
  • 1 chipotle chile in adobo sauce, seeded
  • 2 avocados, pitted and peeled
  • 1 lime, juiced
  • 1 Tbsp fresh cilantro, minced
  • 2 (5 ounce) cans Genova Yellowfin Tuna in Olive Oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1 cup red cabbage, sliced
  • 1 green onion, sliced

Directions

  1. Preheat oven to 400 degrees. Lightly brush both sides of each corn tortilla with vegetable oil, place on a baking sheet, and lightly sprinkle with kosher salt. Bake for 3 minutes, flip, and continue baking for an additional 3-5 minutes, or until golden. Remove from the oven to cool.
  2. Meanwhile, make the Chipotle Crema. Blend the Greek yogurt, milk, and chipotle chile in a blender until smooth. Refrigerate until ready to assemble.
  3. In a bowl, mash the avocado, cilantro, and lime juice with a fork. Season with salt, to taste. Set aside until ready to assemble.
  4. Drain the tuna reserving 1 Tbsp of the olive oil. In a bowl, toss the tuna with the chili powder, cumin, salt, and oregano until evenly coated. Heat reserved oil in a frying pan over high heat. Add the drained tuna to the pan and sear tuna for 2 minutes, stirring once. Remove from heat and set aside.
  5. Assemble the tostadas. Spread the avocado mixture onto each tortilla. Top with sliced cabbage, tuna, chipotle crema, and green onions.