- Level: Intermediate
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- 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
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.
