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.