These meatballs with a Thai influence are infused with vibrant and aromatic spices and cooked in a flavorful tomato coconut curry sauce. I enjoy experimenting with Thai ingredients and reimagining recipes, even though my version of a Thai curry is not authentic. Over jasmine rice or rice noodles, serve.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) can tuna
- 5 tablespoons mayonnaise
- 4 tablespoons salsa
- 6 tablespoons vegetable oil
- 4 (6 inch) corn tortillas
- 1 large tomato, diced
- ½ cup chopped fresh spinach
- ½ cup diced onion
- 4 tablespoons shredded Cheddar cheese
- 1 avocado, sliced
Instructions
- Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.
- Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.
- Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 296 mg |
| Sugars | 3 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not a big fan of tuna salad tostadas, but this is definitely the only exception if we are talking about a tuna recipe. Avocado could be the star of the show, but being honest the chipotle chilies are the secret ingredient that makes my tostadas so delicious! just add two spoons of marinated chipotle peppers instead of the 4 tablespoons of salsa.