For the Tostadas

• ▢ 6 6-inch corn tortillas
• ▢ 1 teaspoon neutral-flavored oil avocado oil, olive oil, etc.
• ▢ salt optional, to taste

For the Quick Guacamole

• ▢ 2 large avocados halved, pit removed, peel removed
• ▢ ¼ cup diced red onion
• ▢ 2 tablespoons chopped fresh cilantro
• ▢ 2 teaspoons fresh lime juice
• ▢ 1 pinch salt more or less to taste

For the Tuna

• ▢ 3 5-ounce cans tuna packed in water drained
• ▢ 2 green onions thinly sliced
• ▢ 1 tablespoon fresh lime juice
• ▢ 1 tablespoon chopped fresh cilantro
• ▢ 2-3 dashes hot sauce more or less to taste
• ▢ salt to taste
• ▢ freshly ground black pepper to taste

For the Chipotle Aioli

• ▢ ¼ cup mayonnaise
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon chipotle pepper powder
• ▢ 1-2 tablespoons water more or less as needed

For the Tostadas

• Preheat your oven to 400° Fahrenheit (200°C). Prepare a clean, flat surface by covering it with 2 to 3 layers of paper towels, then place a wire cooling rack directly over the paper towels. This setup will help absorb any excess oil from the baked tortillas.
• Arrange the 6 corn tortillas on a large baking sheet, ensuring they do not overlap. Using a pastry brush or a folded paper towel, lightly brush a neutral-flavored oil (like avocado or olive oil) onto both sides of each tortilla. For an extra touch of flavor, lightly sprinkle salt over both sides of each tortilla before baking.
• Carefully place the baking sheet into the preheated oven. Bake the tortillas for 5 minutes. Then, with tongs, gently remove the baking sheet from the oven and flip each tortilla over, ensuring they still don’t overlap. Return the baking sheet to the oven and bake for an additional 5 to 6 minutes, or until the tortillas are wonderfully crispy and lightly golden brown. Keep a close eye on them to prevent burning.
• Once the tostadas have reached your desired crispness and color, carefully remove the baking sheet from the oven. Immediately transfer the hot tostadas to the prepared wire cooling rack. Allow them to cool and drain any excess oil onto the paper towels. Set aside while you prepare the toppings.
  

For the Quick Guacamole

• In a medium mixing bowl, combine the fresh avocado flesh, diced red onion, chopped cilantro, a squeeze of fresh lime juice, and a pinch of salt. Using a fork, mash the ingredients together until your desired guacamole texture is achieved – whether you prefer it chunky or smooth. Set this vibrant guacamole aside.
  

For the Tuna

• Empty the three drained cans of tuna into a large mixing bowl. If your tuna isn’t already flaked, use a fork to gently flake it apart. Add the thinly sliced green onions, fresh lime juice, chopped cilantro, hot sauce (adjust to your heat preference), salt, and freshly ground black pepper. Stir all the ingredients thoroughly until everything is well combined and the tuna is evenly seasoned. Set this flavorful mixture aside.
  

For the Chipotle Aioli

• In a small mixing bowl, combine the mayonnaise, garlic powder, and chipotle pepper powder. Whisk these ingredients together until they are fully incorporated and smooth.
• Gradually add water to the bowl in ½ tablespoon increments, whisking well after each addition, until your aioli reaches the desired drizzling consistency. If the aioli becomes too thin, simply add a small amount of mayonnaise, a little at a time, to thicken it back up.
  

To Serve

• To assemble your delicious tostadas, take each crispy corn shell and first top it with an equally-sized scoop of the quick guacamole. The creamy guacamole layer acts as an essential “glue” to hold your toppings in place. Next, follow with an equally-sized scoop of the seasoned tuna mixture. Finally, generously drizzle the smoky chipotle aioli over the top of each tostada. Serve immediately to enjoy the ultimate fresh and crunchy experience!

• Layering Tip: Starting your layers with a generous dollop of guacamole is crucial! Its creamy consistency acts as a delicious adhesive, ensuring your flavorful tuna and any other toppings stay securely on the tostada as you eat, preventing a messy meal.
• Tuna Choice: Feel free to use any variety of canned tuna you prefer! Tuna packed in water is generally lighter, while tuna packed in oil can offer a richer flavor. Just be sure to drain it thoroughly, regardless of type, to avoid a watery topping.
• Storing Leftover Guacamole: To keep your extra guacamole fresh and prevent browning, transfer it to an airtight container. Gently press plastic wrap directly onto the surface of the guacamole before sealing the lid, then refrigerate for up to 2 days. Squeezing a bit of lemon or lime juice over the top before sealing also helps. Drain any accumulated liquid before serving.
• Storing Leftover Tuna Mixture: Any leftover seasoned tuna mixture can be stored in an airtight container in the refrigerator for up to 4 days. It makes for a great sandwich filling or a quick salad topper!
• Storing Leftover Chipotle Aioli: Your homemade chipotle aioli will keep well in an airtight container in the refrigerator for up to 7 days. It’s fantastic on other sandwiches, salads, or as a dip for fries.
• Storing Leftover Tostada Shells: If you have extra baked tostada shells, store them in an airtight container at room temperature for up to 3 days. To regain their crispness, you can enjoy them at room temperature or gently reheat them in an oven or air fryer on low heat until warmed through and crunchy again.
• Make it Egg-Free: For those with egg sensitivities or following a vegan diet, simply substitute traditional mayonnaise with a high-quality vegan mayonnaise (vegannaise) in the chipotle aioli recipe. The flavor and texture will remain wonderfully rich!