Celeste Corona

If you are mexican you know mom always busted out with a canned of tuna when she didnt want to cook. so here we are doing the same thing! Ive learned from my husbands family to eliminate the mayo from this dish and just use Lemon and vinagre (fermented vinegar juice) instead, and in all honesty! I cant go back to the tostadas de Atun con mayonesa!

So because I’m not a food blogger and don’t like to read food blogs because i don’t like reading so much, I’ll get straight to the point! Lets go!

Ingredients:

Tostadas

12 oz Canned tuna in water

2 Tomatoes

1/2 white onion or purple onion

1/2 cup to a cup of cilantro (un bonche como dicimo los millenial mexicans)

2-3 serrano peppers (optional)

1 Jalapeño en vinagre add some of the carrots too (pickeled jalapeno) (optional)

1/4 cup of Juice from the pickeled jalapeños (un chorrito lol)

1 Lemon

Salt

1-2 avocados.

How To:

Drain the water from your canned tuna. Scoop out in to a large bowl.

Dice Tomatoes, Onions, and serranos peppers

Chop up cilantro nice a fine.

Take 1-2 pickeled jalapeños and dice them up

take out a few carrots from the pickled jalapeño can

Add everything to the bowl with the tuna.

Add your juice from the pickled jalapeños

Sqeeze one lemon in to the mixture

add salt to taste.

Mix so all flavors are combined.

My mouth is watering.

Serve your tuna mix on to a tostada and top it off with avocado slices.

For a little more picante and flavor, add some Tapatio or Valentina!!!!