INGREDIENTS:  Three 5 ounce cans solid white tuna packed in water, drained;  half of a 10 ounce can of sweet corn, drained;  1/2 onion finely chopped;  1 bunch of cilantro, finely chopped;  2 tablespoons salsa;  1 lime juiced;  hot sauce to taste;  salt and pepper to taste;  sour cream for topping;  8 tostada shells.

DIRECTIONS:  With a fork, flake tuna into a bowl.  Stir in corn, salsa and lime juice.   Season with a few dashes of hot sauce and salt and pepper to taste.  Stir to combine, then spoon onto the tostada shells.  Top each tostada with a dollop of sour crem and bit more hot sauce if needed.