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Giant tuna tostadas recipe

Giant tuna tostadas recipe

6 ratings

Crunchy and packed with fresh flavours, these tuna tostadas are a great high-protein dinner option that takes under 30 minutes to cook. The kids will love them, too. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 344 calories / serving
  • Healthy
  • Dairy-free


  • 1 tbsp olive oil
  • 2 red onions, finely chopped
  • 2 garlic cloves, crushed
  • 400g tin kidney beans, drained and rinsed
  • 175g cherry tomatoes, finely chopped
  • ¼ cucumber, finely diced
  • 1 lime, ½ juiced, ½ cut into wedges
  • 4 corn cobettes
  • 4 white tortilla wraps
  • 2 x 145g tins tuna in brine, drained
  • 5g fresh basil, leaves torn
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    7g 8%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 44.1g Protein 24g Fibre 9.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat ½ tbsp oil in a frying pan over a medium heat. Fry half the onions for 5 mins, then add the garlic and fry for 1 min. Add the beans and fry for 3 mins. Remove from the heat and roughly mash. Cover and set aside.
  2. Mix the tomatoes, cucumber, lime juice and remaining onion in a bowl. Season and set aside.
  3. Heat a griddle or frying pan over a high heat. Once hot, add the corn cobettes and griddle for about 10 mins, turning regularly, until charred on all sides.
  4. Meanwhile, brush the tortillas with ½ tbsp oil. Spread out in a single layer on 2 large baking trays, then bake for 5-7 mins until crisp.
  5. Spread the bean mix over the base of each tortilla. Flake over the tuna, then top with the salsa. Scatter over the basil leaves and serve with the corn and lime wedges.
See more Tinned fish recipes

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