Tostadas de atún are a fresh, flavorful, and easy Mexican dish made with canned tuna, crisp vegetables, and creamy chipotle sauce served on crunchy tostada shells. Perfect for a quick lunch or light dinner, these tuna tostadas are packed with texture, spice, and zesty flavor.
In Mexico we have lots of ways for making tostadas de atún, but for sure this is one of my favorites because the recipe can be made in just 20 minutes!
The ingredients are simple and easy to find, you probably have most of them already! All you need is your favorite canned tuna, a mix of fresh veggies like carrots, cucumber, onion, and corn, and a creamy base of Mexican crema (or Greek yogurt or sour cream).
For a spicy kick, I use pickled jalapeños and a smoky chipotle crema sauce, but feel free to swap in your favorite salsa if you prefer.
Tostadas de Atún Recipe With Photos
First, prep the veggies
Let’s get those fresh veggies ready! Start by finely chopping the red onion. Peel and grate the carrot (I like using the large holes on a box grater). Dice the cucumber into small cubes.
Finally, drain the corn and give your cilantro a good chop. Don’t forget the pickled jalapeños! Chop 1 or 2 depending on your spice level. And hey, taste one before committing, just in case they’re extra fiery.
Make the tuna mixture
Drain your tuna well and add it to a large bowl. Use a fork to really break it up until it’s nice and flaky. Add in all your chopped veggies, the crema, mayo, chopped cilantro, and jalapeños.
Season it all with salt and pepper and give it a good mix until everything’s combined and coated in creamy goodness.
You can pop this in the fridge while you prep the rest, it only gets better as the flavors meld.
This tuna mixture is so good, you’ll be tempted to eat it straight out of the bowl (and I fully support that).
Make the chipotle salsa
This smoky, creamy chipotle sauce is what takes these tostadas de atún to the next level.
In a blender or food processor, add the Mexican crema (or Greek yogurt or sour cream), chipotle peppers in adobo, a spoonful of that flavorful adobo sauce, garlic, brown sugar, sesame seeds, and a big squeeze of lime juice.
Blend it all up with a couple tablespoons of water until it’s silky and smooth.
Taste it! Too spicy? Add a little more crema. Not spicy enough? Toss in another chipotle.
This sauce is magic. I like to put it in a squeeze bottle for easy drizzling, but a spoon works just fine too.
Homemade tostada shells (if you’re feeling fancy!)
If you’ve got corn tortillas on hand, making your own tostada shells is super easy. Just lightly brush or spray them with oil and bake at 400°F (200°C) for about 10–12 minutes, flipping halfway through, until golden and crispy.
You can also fry them if you want them ultra-crunchy, just heat oil in a skillet and fry each tortilla for about 1 minute per side.
Drain on paper towels and sprinkle with a pinch of salt.
Want to skip this step? No problem, you can go with your favorite brand of store-bought tostadas.
Assemble the tuna tostadas
Now the fun part! Grab your crispy tostada shells and pile on a generous scoop of the tuna mixture (about two spoonfuls each).
Drizzle (or smother, no judgment) with the chipotle crema sauce. Add a few slices of creamy avocado on top and finish with a sprinkle of sesame seeds for that little extra flair.
Serve them right away since tostadas de atún are best when the shells are crisp and everything is fresh.
This is one of my favorite easy Mexican recipes for a reason: fast, satisfying, and full of bold, fresh flavor.
Store & Bring To a Potluck
If you’re making these tostadas de atún ahead of time or planning to bring them to a potluck (which is a great idea, by the way), here’s how to keep everything fresh and party-ready!
First, store the tuna mixture in an airtight container in the fridge. It actually gets even better after a few hours because the flavors have time to mingle.
Just make sure to keep it cold until you’re ready to serve, especially if it’s a warm day or you’re traveling.
The chipotle crema sauce can also be made ahead of time and stored in a small jar or squeeze bottle in the fridge.
It’ll keep well for about 3-4 days, and it might thicken a bit, so just give it a stir or add a splash of water if needed.
Now, here’s the key: don’t assemble the tostadas de atún until you’re ready to serve. Otherwise, the shells will go soggy, and no one wants a floppy tostada. Pack the tostada shells separately in a large zip-top bag or container so they stay crisp.
When it’s time to eat, just lay everything out and let people build their own, kind of like a tostada bar! It’s fun, interactive, and makes your life easier. You’ll be the potluck hero, guaranteed.
Drinks That Goes Well With Tuna Tostadas
More Tostada Recipes
Video
Print the recipe
Tostadas de Atún
Ingredients
- 12 tostada shells
- 2 cans tuna (about 5 ounces each)
- ⅓ cup Mexican crema (or Greek yogurt, or sour cream)
- 2 Tbsp mayonnaise
- 1 small red onion (chopped)
- 1 medium carrot (grated)
- 1 medium cucumber (diced)
- 1 cup corn (canned)
- 2 Tbsp cilantro (chopped)
- 1-2 pickled jalapeño peppers (chopped)
- 1 avocado (sliced, for serving)
For the chipotle sauce
- 1 cup Mexican crema (or Greek yogurt, or sour cream)
- 3 chipotle in adobo peppers (+ 1 Tablespoons of the adobo sauce)
- 1 clove garlic
- 1 Tbsp brown sugar
- 1 tsp sesame seeds (+ more for serving)
- lime juice (to taste)
- salt and pepper (to taste)
Instructions
Prepare the Tuna Mixture
- Drain the tuna and place it in a mixing bowl. Use a fork to shred it thoroughly.
- Add the chopped cucumber, corn, red onion, grated carrot, cilantro, and pickled jalapeños.
- Stir in the Mexican crema and mayonnaise. Season with salt and pepper to taste.
- Mix everything until well combined. Cover the bowl and refrigerate until ready to use.
Make the Chipotle Sauce
- In a food processor, combine the Mexican crema, chipotle peppers, adobo sauce, garlic, brown sugar, sesame seeds, and lime juice.
- Add 2–3 tablespoons of water and blend until smooth and creamy.
- Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
- Transfer the sauce to a squeeze bottle or serving bowl. Set aside.
Assemble the Tostadas
- Spoon the tuna mixture onto each tostada shell (about 2 spoonfuls per shell).
- Drizzle generously with the chipotle sauce.
- Top with sliced avocado and a sprinkle of sesame seeds and serve immediately.
Notes
- You can prep the tuna mixture and sauce up to a day ahead, just store them separately in the fridge.
- Want extra crunch? Add shredded lettuce or thinly sliced radishes on top.
- Adjust the spice level by adding more or fewer jalapeños or chipotles.
Nutrition Information
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These tuna tostadas look so fresh and delicious! I love how simple they are to put together, yet full of flavor. I can’t wait to try them with a little avocado on top or guacamole.