Ingredients

• 3/4 cup mayonnaise
• Juice of 1 lime, plus wedges for serving
• 3/4 to 1/2 teaspoon chipotle chile powder
• 8 tostadas (flat crisp tortillas) or taco shells
• 3/4 cup golden raisins
• 1/2 cup pimiento-stuffed olives, halved, plus 1 tablespoon brine from the jar
• 1 clove garlic, lightly smashed
• 2 bay leaves
• 1 12-ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups)
• 3 5-ounce cans solid white tuna packed in water, drained
• 1 cup lightly packed fresh parsley, chopped (about 1 small bunch)
• 1 small head romaine lettuce, thinly sliced

Instructions

1. Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
2. Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
3. Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
4. Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.
5. Photograph by Christopher Testani