Whole30 Tuna Tostada
Reimagine your taco night with this flavorful and healthy Whole30 Tuna Tostada recipe! Featuring sweet potato rounds as a nutrient-rich, crispy tostada base, this recipe is topped with a vibrant mix of lime-infused tuna, cherry tomatoes, red onion, and fresh cilantro for a refreshing protein-packed filling. A dollop of creamy, homemade guacamole elevates each bite, while optional jalapeño adds a kick of heat for spice lovers. Ready in just 35 minutes, these gluten-free, Whole30-compliant tostadas are perfect for a quick weeknight meal or a light lunch, full of wholesome ingredients and bursting with bright, bold flavors. Perfect for anyone seeking a paleo-friendly twist on a classic dish!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 2 5-ounce cans Canned tuna in water
- 1 small Red onion
- 0.25 cup Cilantro
- 1 large Lime
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 small Jalapeño (optional)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and slice the sweet potatoes into 1/4-inch thick rounds to create your tostada 'shells.'
Brush both sides of the sweet potato rounds with olive oil and sprinkle with a pinch of salt and pepper.
Arrange the sweet potato slices in a single layer on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and slightly crispy.
While the sweet potatoes bake, drain the canned tuna and transfer it to a mixing bowl.
Finely dice the red onion and cherry tomatoes. Chop the cilantro. If using jalapeño, finely dice it as well, removing the seeds for less heat if desired.
Add the red onion, cherry tomatoes, cilantro, and optional jalapeño to the tuna, along with the juice of one lime, garlic powder, and a pinch of salt and pepper. Stir until well combined.
Slice the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado in a separate bowl and add a small squeeze of lime juice and a pinch of salt, mixing to create a simple guacamole.
Once the sweet potato tostada shells are done, remove them from the oven and let them cool slightly on the baking sheet.
To assemble, spread a spoonful of guacamole onto each sweet potato round, top with a generous portion of the tuna mixture, and garnish with additional cilantro or a squeeze of lime, if desired.
Serve immediately and enjoy your Whole30-compliant tuna tostadas!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 23.6 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
