Tuna A La Mexicana With Guacamole On A Tostada

Ingredients:

2 cans of drained tuna

1 roma tomato

1/4 of a onion

1 or 2 jalapeño

1 avocado

Some cilantro

1 or 2 limes

Salt and pepper

1 or 2 spoons of mayo not miracle whip depending on how creamy you like it.

For The Guacamole:

2 lg avocado

1 lime juice

1 diced tomatoe

1 or 2 jalapeño

a little bit of diced onion

cilantro

Just add all.of that together diced of course lol and mix and enjoy!

For The Guacamole

I smashed 2 lg avocado add about 1 lime juice, 1 diced tomatoe, 1 or 2 jalapeño, a lil bit of diced onion and some cilantro and mix all together.

I like to add some chicken bouillon to this instead of salt but thats totally up to you.

I used about 1 teaspoon or a lil more depending on my taste buds. And thats it! Slap it on a tostada a GRUB!!!!

Enjoy

Tuna A La Mexicana (per serving):

Guacamole (per serving):

Yes, you can use fresh tuna in this recipe.

Simply cook the tuna and flake it into small pieces before adding it to the other ingredients.

The recipe doesn’t specify the exact number of servings, but you can adjust the quantities based on your needs.

The number of tostadas you prepare will determine the number of servings.

Absolutely! The spiciness can be adjusted by adding more or fewer jalapeños according to your preference.

You can also remove the seeds and membranes from the jalapeños to reduce the heat.

Yes, feel free to add other ingredients such as diced bell peppers, corn, or black beans for added flavor and texture.

Customize the recipe to suit your taste.

The recipe suggests serving the tuna a la Mexicana on a tostada, which is a crispy corn tortilla.

You can also serve it as a filling for tacos, quesadillas, or even on a bed of lettuce for a lighter option.

It’s best to make the guacamole fresh just before serving to prevent it from turning brown.

However, you can store it in an airtight container with plastic wrap pressed against the surface to minimize oxidation.