Chile Lime Tuna Tostada Salad

• 150 g canned tuna, drained — Canned light tuna in water, drained
• 35 g (about 2 crisp tostada shells) — Corn tostada shells
• 70 g, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 60 g, finely shredded — Raw green cabbage
• 80 g, quartered — Raw cherry tomatoes
• 40 g, diced — Avocado
• 40 g — Plain nonfat Greek yogurt
• 15 g (1 tbsp) — Fresh lime juice
• 1.2 g (about 1/2 tsp) — Chile-lime seasoning
• 6 g, chopped — Fresh cilantro

Method

1. 1Whisk the chile-lime dressingWhisk the yogurt, lime juice, and chile-lime seasoning for 30 seconds.30 secLook for: The dressing is smooth and evenly red-speckled.
2. 2Drain and flake the tunaDrain the tuna thoroughly and separate it into broad flakes in the dressing bowl.Look for: The tuna contains no excess water and remains in visible flakes.Safety: Keep the ready-to-eat tuna chilled.
3. 3Dress the tuna and beansAdd the black beans and fold gently for 45 seconds.45 secLook for: The tuna remains flaky, the beans stay whole, and both are lightly coated.
4. 4Prepare the fresh saladToss the dry cabbage, tomatoes, avocado, and cilantro in a wide bowl.Look for: The vegetables remain crisp and distinct with no liquid pooling.
5. 5Add the tuna mixtureSpoon all the dressed tuna and beans evenly over the fresh salad.Look for: Tuna and beans are distributed across the full bowl.
6. 6Break the tostadasBreak both tostada shells into roughly 3 cm shards.Look for: The pieces are crisp and small enough to lift with the salad.
7. 7Add the crunchFold half the shards through the salad and stand the remainder around the edge.Look for: Crisp corn pieces are distributed without becoming soggy.Safety: Serve immediately and refrigerate any leftover tuna salad promptly.