No-Cook Mexican Tuna Tostadas (Tostadas de Atún) with Chipotle Lime Crema and Avocado
No stove or fire needed. Mix canned tuna with chipotle mayo, lime, red onion and cilantro, mash the avocado with lime and salt, then pile both on crisp tostada shells with cabbage and pickled jalapeños. It takes about 15 minutes. Build them right before eating so the shells stay crunchy.
Tostadas de atún are a common street-stand and home lunch in Mexico, usually made with canned tuna, lime and something smoky. This camp version uses pantry cans, a few fresh vegetables and no heat at all. It's a good lunch for a hot day, a long drive or a night when you don't want to light anything.
The key is keeping the parts separate until the last minute. Tuna mix, mashed avocado and crunchy cabbage each stay in their own bowl, and everyone builds their own. The shells stay crisp and the tuna stays cold.
No-Cook Mexican Tuna Tostadas (Tostadas de Atún) with Chipotle Lime Crema and Avocado
- Prep
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- No heat
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Cutting board
- Sharp knife
- 2 mixing bowls
- Fork and large spoon
- Can opener
- Cooler with ice
- Rigid container for tostada shells
- Plates or camp bowls
Steps
-
Prep the vegetables
Rinse the cucumber, limes and cilantro in potable water before cutting. Dice the onion and cucumber, chop the cilantro and shred the cabbage. Keep everything on a clean board.
-
Drain the tuna
Open the cans and press the lids down to squeeze out the liquid. Pour the liquid into an empty can and pack it out. Flake the tuna into a bowl with a fork.
-
Mix the chipotle tuna
Stir in the mayo, minced chipotle, adobo sauce, the juice of 1 lime, the onion, half the cucumber and the cilantro. Taste it, then add salt, pepper and more lime if it needs it. Set the bowl back in the cooler.
-
Mash the avocado
Scoop the avocados into a second bowl. Mash with the juice of the other lime and a good pinch of salt. Leave some chunks.
-
Toss the crunch
Mix the cabbage with the remaining cucumber, a squeeze from a lime wedge and a pinch of salt. This is your fresh topping.
-
Build the tostadas
Spread a layer of avocado on each shell, then top with a scoop of tuna. Finish with cabbage, pickled jalapeños and cotija. Add a lime wedge on the side.
-
Serve and chill
Eat right away, since the shells soften fast. Put any leftover tuna mix back in the cooler within 2 hours, or within 1 hour if it's above 90°F outside. Toss it if it sits out longer.
Trail Notes
Tostada shells break easily. Carry them in a hard-sided container or a pot with a lid, and load them on top of the cooler and food bins.
Mix the tuna, mayo, chipotle, onion and lime at home up to 24 hours ahead and keep it at 40°F or below in the cooler. Mash the avocado at camp so it stays green.
Swap the mayo for 2 tablespoons olive oil and a little extra lime and adobo sauce. Eat the tuna mix right away, and skip the cotija or use a shelf-stable grated cheese.
Pack out the tuna cans, lime rinds and avocado pits. Strain dishwater through a mesh strainer, pack out the food bits, and scatter the water at least 200 feet from streams and lakes.
Campers ask
How do you keep tostadas from getting soggy at camp?
Build them right before you eat and spread the avocado on the shell first, since it acts as a barrier. Keep the tuna and cabbage in separate bowls until the last moment.
What kind of tuna is best for tostadas de atún?
Solid or chunk light tuna in water works well. Drain it very well so the mixture stays thick and doesn't wet the shells.
Can I make Mexican tuna tostadas without a cooler?
Yes, for a day or so. Use olive oil and lime instead of mayo, keep the tuna cans sealed until you eat, and use firm avocados that ripen on the trip.
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