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Healthy Tuna Tostadas

Lightened Up Earls Tuna Tostadas Recipe

This dish was inspired by Earl's restaurant, so I designed a lightened up version but still just as delicious. 
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 (With Extra Aioli)
Calories 350kcal
Author Abbey Sharp



  • 1 jalapeno pepper
  • 1 poblano pepper
  • 3 cloves garlic
  • Pinch fine salt
  • 1/4 cup extra virgin olive oil
  • 1 leaves bunch of cilantro chopped
  • 1 cup plain low fat Greek yogurt or mayonnaise, if you prefer

The Rub and Tuna

  • 1 Tbsp Ground Coriander
  • 1 Tbsp Chipotle Powder
  • 1 Tbsp Ancho Chile Powder
  • 1 Tbsp Chile Powder
  • 1 Tbsp Fine Salt 5 Ounces Albacore Tuna Loin
  • 1 Piece Jicama Mexican Turnip
  • 1 Tsp Fish Sauce
  • 1/4 Tsp Sugar
  • Juice of 1 Lime
  • 5-10 Small White Corn Tortillas 6”
  • 1 tbsp extra virgin olive oil
  • Salt to taste
  • 1 Radish thinly sliced
  • 1 Pickled Fresno Chili thinly sliced
  • 1/4 Avocado sliced
  • Micro Cilantro for garnish
  • Lime for garnish



  • Roast the Jalapeno and Poblano peppers over high heat until the skin sides are fully charred. Using a sharp knife, cut them in half and remove the seeds and stems.
  • Add the peppers, garlic, salt, olive oil and cilantro to the blender and puree until smooth.
  • Add the puree to the Greek yogurt and stir until evenly combined.

The Rub and Tuna

  • In a mixing bowl, whisk all the ingredients together until thoroughly combined.
  • Cut the tuna loin in half lengthwise, then cut the halves into roughly 2-inch pieces.
  • Blanch each piece of tuna in boiling water for about 10 seconds, until the outside turns white. Then immediately transfer it to an ice bath. After about a minute, dab the tuna with a paper towel to remove excess moisture, then move it to the spice rub. Roll the tuna in the rub until thoroughly coated, then place it in the fridge.

Jicama Slaw

  • Whisk the lime juice, fish sauce and sugar together until all the sugar is dissolved. Use either a mandolin or a vegetable peeler to finely slice the jicama, then julienne it with a sharp knife.
  • Add the jicama to the lime mixture and store in the refrigerator for later use.

Tortillas and Assembly

  • Preheat the oven to 400 F.
  • Cut the tortillas into quarters. Place the tortillas onto a baking sheet lined with parchment paper, drizzle with olive oil, and bake until golden and crispy, about 7-10 minutes.
  • Remove from the oven and sprinkle with salt.


  • Top each tostada shell with a dollop of the aoli, a thin slice of avocado, a slice of the spice-rubbed tuna, and a pinch of the lime-marinated jicama slaw.
  • Garnish with a slice of radish, a couple sprigs of cilantro, and a slice of Fresno chili. Serve with lime pieces on the side.


Calories: 350kcal