Quick & Easy Mexican Tuna Salad (Ensalada de Atún)

Steps

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1. 1
   Drain the tuna—make sure it's canned in water rather than oil—and transfer it to a bowl.
   ▶ ≈0:12
2. 2
   Use a fork to flake the tuna into bite-sized pieces.
   ▶ ≈0:26
3. 3
   Add pickled jalapeño juice, a drizzle of avocado or olive oil, lime juice, sour cream, and mayonnaise.
   ▶ ≈0:39
4. 4
   Season with salt and lemon pepper, then mix well. Adjust mayo or sour cream to taste, or substitute Greek yogurt for the sour cream if preferred.
   ▶ ≈0:53
5. 5
   Prepare all the vegetables: corn, bell pepper, cucumber or celery (seeds removed), tomatoes (seeds removed), cilantro, purple onion, green onions, and pickled jalapeños.
   ▶ ≈1:07
6. 6
   Gently fold all the vegetables into the tuna mixture until everything is well combined.
   ▶ ≈1:20
7. 7
   Refrigerate the salad for about 15 minutes before serving.
   ▶ ≈1:32
8. 8
   To serve, layer smashed avocado on a tostada, top with the tuna salad, and finish with salsa.
   ▶ ≈1:44