Tuna Salad Tostadas with Dried Cranberries

For the Tuna Salad

4 5-ounce cans of solid white albacore tuna packed in water

1/8 cup finely diced shallots

1 tablespoon extra-virgin olive oil

1/8 cup mayonnaise

¼ cup sour cream

¼ cup nonfat Greek yogurt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

¼ teaspoon Worcestershire sauce

1 celery rib diced

¼ cup chopped dried cranberries

2 tablespoons chopped fresh parsley

¼ teaspoon lemon zest

1 hard-boiled egg diced

1 tablespoon chopped capers (can be omitted)

1/8 teaspoon dill weed (can be omitted)

For the tostadas

8 corn or flour tortillas

8 ounces shredded Mexican four cheese blend or queso fresco cheese crumbles

2 diced red tomatoes

Your favorite salsa

¼ head of iceberg lettuce shredded

Sour cream

Place tuna in a sieve or strainer and push out the water with paper towels. Then place in large bowl. Use a fork to break up the tuna into pieces.

Place EVOO and shallots in a microwave safe bowl and heat for 1 minute on high, covered with a paper towel. Remove and let cool for 5 minutes.

Mix the mayonnaise, sour cream, yogurt, lemon juice, mustard and Worcestershire together. Fold into the tuna mixture. Then add all remaining ingredients and mix together. Salt and pepper to taste. Mix 1 more time. Can be refrigerated for up to 24 hours. See cook's note.

To assemble: Microwave the tortillas for 30 seconds on high to warm. Lay 2 tortillas flat on each plate. Spoon equal amounts of the tuna salad onto each tortilla. Add 1oz of cheese on top of the tuna salad.

Serve with diced tomatoes, salsa, shredded lettuce and sour cream

Cook's note: Tuna salad can be served hot, cold or at room temperature. If serving hot, place tuna mixture in a 9x9-inch Pyrex dish sprayed with Pam cooking spray. Cover with tin foil and bake in a preheated 350 degree oven for 30 minutes.

Serves 4

- Tim Schmitt