Avocado Tuna Tostadas

Growing up, I refused to eat canned tuna. I was genuinely petrified of it and thought the smell was less than pleasant.

It isn't until you get older, and more adventurous, that you realize what you were missing out on the entire time as a child.

I often eat tuna for lunch because it's quick, easy, and the macros are absolutely unmatched. But I, too, get bored of eating the same meals day in and day out. This was the perfect, most refreshing way to switch up my tuna lunches.

This recipe is perfect because it's minimal effort, and you can use whatever veggies you have on hand, but it's super refreshing and it feels like a gourmet restaurant lunch. Definitely giving summer lunch cafe vibes with this one!

MACROS:

CALORIES: 363 calories

PROTEIN: 33.4 grams

CARBOHYDRATES: 34.1 grams

FAT: 10.4 grams

INGREDIENTS:

- 1 can albacore tuna in water (about 113g)

- 3 corn tortillas

- 55 grams mashed avocado

- cucumber, lettuce, and tomato

- salsa

DIRECTIONS:

1. Preheat your oven to 400 degrees Fahrenheit.

2. On a lined baking tray, bake your tortillas into tostadas for about 12-14 minutes, depending on how dark you want them.

3. In a bowl, add your drained tuna, avocado, and whatever seasonings you like. I added salt, pepper, onion powder, garlic powder, ebtb seasoning, red pepper flakes, a splash of lemon juice and some valentina hot sauce.

4. Now, to assemble: shredded lettuce, tuna, tomatoes, cucumber, valentina hot sauce, and medium chunky salsa!