Tostadas with ‘Tuna’ Salad, Avocado, Cilantro & Cranberries

Living in California, Mexican food is a must. I have to admit though, that when I just moved here, I would never go for Mexican food. NEVER. Germany just doesn’t really have good Mexcian food, what can I say. I can’t even remember seeing a Mexican restaurant in my neighborhood. And it proofs again, that you like what you’re used to. Here I learned to love it. LIKE really love it. All the great flavors and combinations on a tostada, tortilla or in a burrito – makes me wanna eat right away again.
This one comes with a vegan ‘tuna’- salad, cilantro, some sweet cranberries and of course the queen of Mexican food: avocado. No avocado, no Mexican food. Right?

Tostadas with ‘Tuna’ Salad, Avocado, Cilantro & Cranberries

Prep time: 25Cook time: 0Total time: 25
Serves: 6



  • 300 g cooked chickpeas (or from a can, drained)
  • 200 g artichokes in water
  • 1 stalk of celery, finely diced
  • 1/2 red onion, peeled and diced
  • 4 tbsp dill, chopped
  • 5 tbsp. veganese (vegan mayo)
  • 1 handful cherry tomatoes, finely diced
  • 2 cloves of garlic, peeled and pressed
  • 2 tbsp. sea pulse (or chopped sea weed)
  • pepper
  • salt


  • 12 Tostadas
  • 2 Avocados, peeled, cored and sliced
  • 3 tbsp. cilantro, chopped
  • 3 tbsp. pumpkin seeds (or other seeds)
  • 1 Handful cranberries
  • pepper
  • salt


  1. ‘TUNA’ SALAD: Add chickpeas to a food processor and pulse until finely chopped (should not be a purré though!). Add to a bowl.
  2. Drain artichokes and add to food processor. Pulse until finely chopped. Add to the bowl with chickpeas.
  3. Add all remaining ingredients and combine well.
  4. Season with pepper and salt to taste. Cover the bowl and let sit in the fridge for at least 1 h or more. This salad will taste even better if prepared 1 day in advance as all the flavors can fully develop.
  5. ALSO: Place 2 tbsp. of the ‘tuna’ salad on a tostada. Garnish with avocado, cilantro, pumpkin seeds and cranberries. Season with pepper and salt & enjoy!


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