Suzy Neal’s Mexican

Tuna Tostadas
Suzy

INGREDIENTS :
o 2 (5 oz.) cans Laura Lynn albacore tuna in water, drained
o 1 (8 oz.) container Ingles fresh pico de gallo
o 1 (15.5 oz.) can great northern beans, drained and rinsed
o 1 cucumber, small, chopped
o ¼ cup cilantro, chopped
o 1 lime, zest and juice
o 2 tsp. Harvest Farms Organic olive oil
o ¼ tsp. salt
o 1 (12 oz.) bag tostada shells
o 1 (8 oz.) container Ingles guacamole
o 1 bag shredded lettuce
o 8oz. Laura Lynn finely shredded cheddar or Mexican cheese

DIRECTIONS :

1. In a medium mixing bowl, combine tuna, pico de gallo, great northern

beans, cucumber, cilantro, lime zest, lime juice, olive oil, and salt.
2. Preheat oven to 300°. Place tostada shells on a baking sheet and warm
for 5 mins.
3. To serve, spread tostada shells with guacamole, shredded lettuce, tuna
mixture, and shredded cheese