1/2 red onion, julienned
12 ounces tuna in water, drained
1 scallion, sliced
1 clove garlic, minced
1 teaspoon chopped oregano leaves
1/4 cup red bell pepper, seeded and diced
1 lime, juiced
1 cup corn kernels, toasted
1 cup romaine lettuce, sliced 1/4-inch thick
1/2 cup nonfat yogurt
1/4 cup capers
1/2 teaspoon chile de arbol, toasted and crumbled
6 tostada shells
6 sprigs fresh cilantro, washed
2 limes, cut into wedges
In a hot saute pan sprayed with vegetable spray, saute the red onion until golden.
In a large bowl mix the next 10 ingredients together and season, to taste.
Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.