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You are here: Home » Antojitos

Mexican Chipotle Tuna Tostadas

Published: Jan 4, 2018 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

It’s a New Year, and I’m so looking forward to seeing what 2018 has in store for us! I know that many people have started New Year’s resolutions to exercise more or lose weight. My resolution is more about adding more variety to our weekly menu, including more fish and seafood dishes. That’s why today I’m making a recipe using Bella Portofino Tuna. It’s very delicious and it’s a great option for those of you looking to make healthier choices in 2018.

Mexican Chipotle Tuna Tostadas

This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Bella portofino tuna recipe

We’ll be using this tuna to make some scrumptious Chipotle Tuna Tostadas that are easy to make and can be enjoyed for lunch or dinner. Sort of making Tinga, but a Tuna Tinga. The Bella Portofino canned tuna is made with wild-caught and hand-selected tuna that’s packaged with high-quality extra virgin olive oil and a sprinkle of salt.

It’s rich, mellow flavor combines with the smokiness of the chipotle peppers to create a delightful tuna tinga you won’t be able to get enough of! And the best part is that it’s healthy, too! The tuna is an excellent source of protein and Omega 3s.

But enough talking, let’s get the recipe!

How to make Chipotle Tuna Tostadas

JUMP TO FULL INSTRUCTIONS

NOTES:

  • If you like your food a little spicy, add an additional chipotle pepper.

DIRECTIONS:

Mexican Chipotle tuna tostada - Mexico in my kitchen
  • Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent. (Please check the ingredients list below)
  • Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
Mexican Chipotle tuna tostadas - 3- a
  • Add the tuna and cook for 5 more minutes. Season with salt and pepper.
  • To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.
mexican chipotle tuna tostadas - Mexico in my kitchen

Provecho!

Mely,

If you enjoy making meals with canned tuna, check these recipes: Tuna Empanadas, & Chipotle Tuna Sandwich.

mexican chipotle tuna tostadas - 1 - 2 a

Mexican Chipotle Tuna Tostadas

Mely Martínez
Scrumptious Mexican Chipotle Tuna Tostadas that are easy to make and can be enjoyed for lunch or dinner. It’s rich, mellow flavor combines with the smokiness of the chipotle peppers to create a delightful tuna tinga. Enjoy it today!
4.6 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizers
Cuisine Mexican
Servings 4 Servings
Calories 298 kcal

Ingredients
  

  • 1 tablespoon of vegetable oil
  • ½ cup chopped white onion
  • 1 large garlic clove finely chopped
  • 2 cups of chopped tomato
  • 1 chipotle pepper in adobo*
  • 1 teaspoon of Mexican oregano
  • 2 cans 4 oz. each Bella PORTOFINO canned tuna
  • Salt and pepper to taste
  • 8 medium size corn tostadas
  • ¾ cups of refried beans black or pinto beans
  • 2 cups of shredded lettuce
  • ½ cup queso fresco crumbled
  • ½ cup Mexican cream

Instructions
 

  • Heat the oil in a skillet over medium-high heat. Add the onions and the garlic and cook for about 3 minutes, until the onion becomes transparent.
  • Stir in the tomato, chipotle pepper, and oregano and cook for about 8 minutes, until the tomato has cooked and released its juices.
  • Add the tuna and cook for 5 more minutes. Season with salt and pepper.
  • To assemble the tostadas, spread about a tablespoon of beans on the tostada, then top with the tuna tinga and some shredded lettuce. Sprinkle with a small amount crumbled queso fresco and drizzle with few drops of cream.

Notes

  • If you like your food a little spicy, add an additional chipotle pepper.

Nutrition

Serving: 2TostadasCalories: 298kcalCarbohydrates: 35gProtein: 9gFat: 13gSaturated Fat: 5gCholesterol: 26mgSodium: 587mgPotassium: 269mgFiber: 6gSugar: 5gVitamin A: 795IUVitamin C: 7.3mgCalcium: 213mgIron: 1.5mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Marisol

    December 03, 2020 at 7:34 pm

    5 stars
    What a wonderful dish. Husband and daughter were not sure about the meal. Both ate three tostadas and my husband packed the leftovers for lunch. Thank you for the recipe!

    Reply
  2. Debra

    November 06, 2018 at 7:48 pm

    Could this be adapted to any seafood? Cod,shrimp?

    Reply
    • mmartinez

      November 08, 2018 at 8:28 am

      Hello Debra,

      Yes, you can you fish (boil, roast or steam), just shred and mix with the salsa.

      Reply
  3. Liz

    July 27, 2018 at 2:40 pm

    Don’t think I have seen the Mexican cream before. Any substitutes or a photo of it or brand name so I can search for it? Thanks !

    Reply
    • mmartinez

      July 27, 2018 at 3:44 pm

      Nowadays, regular American supermarkets carry a type of brand with the name "Mexican Cream" or Crema Mexicana. You can find it at Latin stores. Or use sour cream as a last option.

      Reply
      • mister brian

        July 27, 2018 at 6:46 pm

        5 stars
        We just use sour cream...amazing!

  4. Mariebelle

    March 28, 2018 at 9:34 am

    5 stars
    Awesome. Love it..

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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