Tuna Tostadas
Tuna Tostadas
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
servings
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 425F.
- 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.