Who needs tuna salad sandwiches when you can enjoy Kristina Felix’s Spicy Tuna and Avocado Tostada!?
I missed this recipe when NYT Cooking posted it during the heat of summer, but after Kristina shared it a couple of weeks ago, I ran to the store to grab the ingredients to make.
It’s the perfect no-cook recipe, ideal for summer but delicious anytime. Canned tuna, avocado, tomato, red onion, and cilantro are dressed in a serrano/lime/garlic mayo and piled atop store-bought tostada shells. A generous amount of hot sauce rounds out the dish.
It hits all the right notes – cool, creamy, spicy, crunchy – an absolute winner! I couldn’t stop snacking on these.
While Kristina says the hot sauce is optional, IMHO, it’s a must! It’s the perfect finishing touch!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Tostadas
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking.com
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