Tostadas with tuna and spicy mayonnaise

Ingredients:

• 3/4 cup mayonnaise
• Juice of 1 lime + wedges for serving
• 3/4 - 1/2 tsp chipotle chili powder (can be substituted with smoked paprika)
• 8 tostadas (crispy tortillas) or taco pockets
• 3/4 cup golden raisins
• 1/2 cup olives stuffed with pimento peppers, halved + 1 tbsp brine from jar
• 1 clove garlic, lightly crushed
• 2 bay leaves
• 1 jar (340 g) pico de gallo or fresh salsa (1 1/2 - 1 3/4 cups)
• 3 x 140g cans of drained white tuna in its own juice
• 1 cup fresh parsley, chopped (about 1 bunch)
• 1 small head romaine lettuce, thinly sliced

Preparation:

1. Preheat oven to 230°C.
2. In a small bowl, combine mayonnaise, lime juice, chili powder, and 1 tablespoon water. Cover and refrigerate. Place the tostadas on a baking sheet and bake until crisp, about 5 minutes.
3. Heat a large skillet over medium heat, add the raisins, and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic, and bay leaf; cook, stirring, for 20 seconds. Add the pico de gallo, olive brine, and 2/3 cup water. Simmer until thickened, about 8 minutes.
4. Add the tuna pieces to the pan and cook, basting with the sauce, until heated through, about 5 minutes. Sprinkle with parsley and remove from heat. Remove from the heat. Discard the garlic and bay leaf.
5. Spread about 1 tablespoon of hot mayonnaise on each tostada. Top with the tuna and sauce, salad, and the remaining hot mayonnaise. Serve with lime wedges.