Ingredients

• 1/2 red onion, julienned
• 12 ounces tuna in water, drained
• 1 scallion, sliced
• 1 clove garlic, minced
• 1 teaspoon chopped oregano leaves
• 1/4 cup red bell pepper, seeded and diced
• 1 lime, juiced
• 1 cup corn kernels, toasted
• 1 cup romaine lettuce, sliced 1/4-inch thick
• 1/2 cup nonfat yogurt
• 1/4 cup capers
• 1/2 teaspoon chile de arbol, toasted and crumbled
• 6 tostada shells
• 6 sprigs fresh cilantro, washed
• 2 limes, cut into wedges

Instructions

1. In a hot saute pan sprayed with vegetable spray, saute the red onion until golden.
2. In a large bowl mix the next 10 ingredients together and season, to taste.
3. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.