Tuna Salad Tostadas

Instructions

1. 1

   Make the Tostada Shells

   • Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until it shimmers (about 350°F or 175°C).
   • Working in batches, carefully place one tortilla in the hot oil. Fry for 1-2 minutes per side, until golden brown and crispy.
   • Using tongs, remove the tostada from the oil and let it drain on a wire rack or a plate lined with paper towels.
   • Immediately sprinkle with a pinch of salt. Repeat with the remaining tortillas.
2. 2

   Prepare the Tuna Salad

   • In a medium bowl, add the drained tuna and use a fork to flake it into smaller pieces.
   • Add the mayonnaise, chopped celery, red onion, pickles, lime juice, and Dijon mustard.
   • Season with the remaining 1/2 teaspoon of salt and the black pepper.
   • Mix until all ingredients are well combined. Taste and adjust seasoning if necessary.
3. 3

   Assemble and Serve

   • Spread a generous layer of the tuna salad mixture evenly over each crispy tostada shell.
   • Top with shredded lettuce, diced tomatoes, and a few slices of avocado.
   • Garnish with crumbled cotija cheese and fresh cilantro.
   • Serve immediately to ensure the tostadas remain crispy.