Tonnino Tuna Tostadas with Black Bean Mango Salsa



25 min


8 servings


  • 2 jars Tonnino in Jalapeno oil, drained and sliced into 1-inch pieces
  • 8 flat crispy tortillas (tostadas)

Mango-Black Bean Salsa:

  • 1 ripe mango, diced
  • 1 15 ounce can black beans drained and rinsed
  • Juice of 1 lime
  • 1 shallot minced or 2 tbsp finely chopped purple onion
  • ¼ packed cup fresh cilantro leaves finely chopped
  • Salt to taste


  • 2 ripe avocados
  • Juice of ½ lime
  • Salt and freshly ground black pepper

To Serve: (optional)

  • Thinly sliced baby radishes
  • Thinly sliced cherry tomatoes
  • Freshly chopped cilantro leaves
  • Lime wedges


  • Mango salsa: In a mixing bowl, combine all the ingredients for the salsa and season with salt to taste. Cover and refrigerate until ready to use.
  • Avocado: Slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lime juice and mash until smooth. Season with freshly ground black pepper and salt to taste.
  • To assemble the tostados, spread each tortilla with a generous amount of avocado mash. Top with tuna and mango-black bean salsa. Garnish with extra cilantro, sliced radishes and tomatoes (if using). Serve with lime wedges