Mexican Tuna Salad with Avocado Toast

Steps

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1. 1
   Drain the canned tuna well and transfer to a bowl.
   ▶ ≈1:00
2. 2
   Squeeze lime juice over the tuna, removing any seeds first.
   ▶ ≈1:08
3. 3
   Finely chop the serrano chile, using just a little piece to keep it from being too spicy, and add to the mixture.
   ▶ ≈1:42
4. 4
   Finely dice the red onion and add to the tuna mixture.
   ▶ ≈2:16
5. 5
   Chop the cilantro and add it to the mixture.
   ▶ ≈2:32
6. 6
   Squeeze juice from the orange (which has no seeds) and add to the salad.
   ▶ ≈2:44
7. 7
   Peel the cucumber and remove the inner seeds, then cut lengthwise into strips.
   ▶ ≈3:00
8. 8
   Cut the cucumber strips into small pieces and add to the mixture.
   ▶ ≈3:22
9. 9
   Peel the mango and cut into small pieces, adding to the salad.
   ▶ ≈3:38
10. 10
    Add a pinch of salt and mix all ingredients together. The tuna salad is now ready to eat.
    ▶ ≈4:22
11. 11
    Halve the avocados lengthwise, remove the pit, and cut into small pieces.
    ▶ ≈4:36
12. 12
    Place the avocado pieces in a bowl, add a little diced onion and salt to taste.
    ▶ ≈5:04
13. 13
    Top a tostada with the avocado mixture and the tuna salad to serve.
    ▶ ≈5:22