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.
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.