Recipe courtesy of Bill Wavrin

Mexican Tuna Tostada

Name: Mexican Tuna Tostada
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Intermediate
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 6 servings

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Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.