Making tuna tostadas in the traditional Salvadoran way is all about intuition and love, rather than precise measurements. I’ve always enjoyed preparing these tostadas by starting with fresh corn tortillas and topping them with a well-seasoned tuna mixture. What makes this recipe special is the addition of sweet corn (elote) and fresh cilantro, which gives it a refreshing contrast to the rich tuna flavor. When I make tuna tostadas, I skip any strict recipe and instead rely on my taste buds. I add a pinch of salt and a dash of pepper to the tuna, and then add corn kernels generously to make the mixture stretch further without losing flavor. The secret is to be generous and not worry about exact quantities—just add "until your heart tells you it's enough." This approach adds a wonderful homemade quality to the dish. In my experience, tostadas are a perfect summer meal. They’re light, refreshing, and satisfy that craving for something crunchy and savory. Making them at home allows you to adjust the toppings to your liking—sometimes I add sliced avocado, a squeeze of lime, or a sprinkle of hot sauce for a little kick. What I love about this recipe is that it welcomes adaptability. You can throw in whatever fresh herbs or ingredients you have on hand. The best part is sharing your creation with friends and family and enjoying mouthwatering tostadas that carry a personal touch and plenty of love.