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Tuna Tostadas

A healthy spin on a classic tostada

Recipe Courtesy of Meredith and StarKist

Topping 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. 


For the Tuna Tostadas

  • 4 (2.6 ounce pouches) Tuna, such as StarKist's Honey BBQ
  • 1 Cup plum tomatoes, diced
  • 3 Tablespoons red onion, finely chopped
  • 2 Tablespoons cilantro, chopped
  • 1 Tablespoon jalapeño pepper, finely chopped
  • 1 Tablespoon fresh lime juice
  • 1/4 Teaspoon salt
  • 4 (6-inch) Corn tortillas
  • 2 Teaspoons olive oil
  • 1 Cup red cabbage, thinly shredded
  • 1 Medium avocado, peeled, pitted, and sliced
  • 2 Ounces shredded, reduced fat Monterey Jack cheese


For the Tuna Tostadas

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.