Origin Easy No-Cook Tuna and Avocado Tostadas

Tostadas are a beloved Mexican staple, typically topped with beans, seafood, or meat. This no-cook version blends classic tuna salad with vibrant avocado and lime for a lighter spin that’s ready in minutes.

What I Love About This Recipe

It takes less than 15 minutes to prepare, requires zero stove time, and feels so fresh and satisfying. Perfect for lunch, dinner, or a casual gathering.

Also Read : 4-Ingredient Egg Avocado Toast

Easy No-Cook Tuna and Avocado Tostadas

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 4 tostada shells (store-bought or homemade)

• 1 ripe avocado

• 1 can (5 oz) tuna, drained

• 2 tablespoons mayonnaise or plain Greek yogurt

• 1 teaspoon lime juice

• Salt and black pepper, to taste

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh cilantro

• Optional toppings: sliced radishes, shredded cabbage, jalapeño slices, hot sauce

Directions

• In a medium bowl, mash the avocado with lime juice, a pinch of salt, and black pepper.
• In another bowl, combine the drained tuna, mayonnaise (or yogurt), chopped onion, and a little more salt and pepper. Mix well.
• Spread a layer of mashed avocado on each tostada shell.
• Top with a generous spoonful of tuna mixture.
• Sprinkle with fresh cilantro and any optional toppings you like.
• Serve immediately so the tostadas stay crisp.

Notes

• You can swap canned tuna for canned salmon or cooked shredded chicken.
• For extra crunch, add shredded cabbage or lettuce.
• If you don’t have tostada shells, layer everything on tortilla chips for quick nachos.

The post Easy No-Cook Tuna and Avocado Tostadas appeared first on RecipeWikki.

Origin Fresh Salmon Cakes

Salmon cakes trace their roots to European and American coastal cuisines, where fresh or canned salmon was combined with breadcrumbs and eggs to create a hearty meal. This dish is similar to crab cakes and has been a staple in Southern and New England cooking for centuries.

What I Love About This Recipe

I love how these salmon cakes offer a restaurant-quality dish with minimal effort. The crispy golden crust pairs beautifully with the flaky, flavorful salmon inside. They’re incredibly versatile—perfect for a light lunch, a main course with a side salad, or even served as sliders. Plus, they’re a great way to use up leftover salmon!

Also Read : Creamy Mushroom Soup

Fresh Salmon Cakes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

220

kcal

Ingredients

• 1 lb fresh salmon (cooked and flaked)

• ½ cup panko breadcrumbs (or regular breadcrumbs)

• 1 egg, beaten

• ¼ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped parsley

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons olive oil (for frying)

Directions

• In a large bowl, combine flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, lemon juice, parsley, salt, and black pepper.
• Mix until all ingredients are well combined, then shape the mixture into small patties (about 2-3 inches in diameter).
• Heat olive oil in a large skillet over medium heat.
• Place the salmon cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
• Remove from the pan and drain on a paper towel.
• Serve warm with tartar sauce, lemon wedges, or a simple yogurt dip.

Notes

• For extra crispiness, coat the salmon cakes in additional panko before frying.
• You can bake them at 375°F (190°C) for 15-18 minutes for a healthier option.

The post Fresh Salmon Cakes appeared first on RecipeWikki.