Tuna tostadas

Yield: 8 Servings

Measure Ingredient
1 can Water-packed tuna; well drained (12 oz)
1½ teaspoon TABASCO pepper sauce
1 large Tomato; seeded and chopped
½ cup Chopped onion
½ cup Finely chopped cilantro
¼ cup Sour cream
2 tablespoons Fresh lime juice
¾ teaspoon Salt; divided, or to taste
2 larges Ripe avocados; halved and pitted
8 Corn tortillas*
Vegetable cooking spray
2 ounces "queso fresco" Mexican-style cheese; crumbled (or feta)

In mixing bowl, combine tuna and 1 teaspoon TABASCO pepper sauce; mix well.

Add tomato, onion, cilantro, sour cream, lime juice and ¼ teaspoon salt.

Toss well to blend. Cover and chill.

With a spoon, scoop the avocados into a medium bowl and mash them with a fork; add remaining salt or to taste. Add remaining ½ teaspoon TABASCO sauce, mixing well to blend. Set aside.

Preheat oven to 350øF. Spray tortillas lightly on both sides with vegetable cooking spray. Place in a single layer on a baking sheet. Bake until crisp, approximately 10-12 minutes. Cool. To assemble, spread one rounded tablespoon of avocado mixture on each baked tortilla. Distribute ⅓ cup tuna mixture over avocado. Top each tortilla with crumbled cheese.

Makes 8 servings.

*Store bought tostada shells may be substituted.

Note: Tuna mixture makes a delicious sandwich using avocado mixture as sandwich spread.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998

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