Tuna Tostadas

Name: Tuna Tostadas
Ingredients: 4 (2.6 ounce pouches) tuna, such as starkist's honey bbq; 1 cup plum tomatoes, diced; 3 tablespoon red onion, finely chopped; 2 tablespoon cilantro, chopped; 1 tablespoon jalapeño pepper, finely chopped; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 4 (6-inch) corn tortillas; 2 teaspoon olive oil; 1 cup red cabbage, thinly shredded; 1 medium avocado, peeled, pitted, and sliced; 2 ounce shredded, reduced fat monterey jack cheese

The Daily Meal Contributors|Dec. 12, 2016 3:37 pm EST

Tuna Tostadas

4.5 (2 ratings)

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Recipe Courtesy of Meredith and StarKistTopping a tostada with tuna creates a nice flavor and textural contrast. The crunch of the tostada, the pop of the plum tomatoes, and the creaminess of avocado makes this a fun (and tasty) dish to eat.

Servings

4

Ingredients

4 (2.6 ounce pouches) tuna, such as starkist's honey bbq
1 cup plum tomatoes, diced
3 tablespoon red onion, finely chopped
2 tablespoon cilantro, chopped
1 tablespoon jalapeño pepper, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 (6-inch) corn tortillas
2 teaspoon olive oil
1 cup red cabbage, thinly shredded
1 medium avocado, peeled, pitted, and sliced
2 ounce shredded, reduced fat monterey jack cheese

Directions

Preheat the oven to 425F.
Combine the tuna, tomatoes, onion, cilantro, jalapeño pepper, lime juice and salt in a medium bowl.
Brush both sides of each tortilla with the oil. Place on a large baking sheet and set in the center of the oven. Bake, turning once, until crisp and lightly browned, 9-10 minutes. Transfer tortillas to a wire rack to cool.
Place toasted tortillas onto each of 4 plates. Top each with the cabbage, avocado slices and tuna mixture. Sprinkle the cheese over the top and serve immediately.