Dinner is crazy. Wait, no. My kids are crazy. Wait, my kids make dinner time crazy.
Yeah, that’s right.
Some nights I just need a break from the normal routine of my kitchen being a mess, ingredients everywhere, kids clawing at my feet, and Ben (in the nicest way possible) asking me, “What’s for dinner this time?”
These nights I make quick and easy dinners. I don’t have the energy to prepare everything from scratch. And that’s okay.
Even if I’m not making everything from scratch, I do make sure to have a handful of fresh ingredients to incorporate into the menu. Tonight’s menu was tuna melts.
Not your ordinary tuna melts. Tostada Tuna Melts.
Yep, I’m pretty much transforming the tuna melt to reflect that Mexican flavor we all love so much. There’s salsa, sour cream, fiesta cheese, and cilantro to name just a few of the ingredients in this dish.
Best part? Easy!
All I do is mix two cans of all white albacore canned tuna with some sour cream, salsa, black beans, a little salt, and fresh cilantro. Scoop the mixture on some tostadas with fiesta blend cheese and you’re good to go.
Of course, I go a little above that and add chopped tomatoes, avocados, extra sour cream and salsa, and a fresh lime wedge. You know, just because I can.
And for those of you who despise fish, canned chicken works just the same. So there you go, stop complaining.
What are your go to meals on nights that you need a break?
- 6 crispy tostada shells
- 2 small cans white albacore tuna, drained
- ¼ cup sour cream, plus more for topping
- ¼ cup salsa, plus more for topping
- ½ can black beans, rinsed and drained
- 2 tablespoons freshly chopped cilantro, plus more for garnish
- dash of salt
- 1 cup shredded fiesta blend cheese
- 1 tomato, diced
- 1 avocado, diced
- 1 lime, cut in 6 wedges
- Preheat oven to 325 degrees. Arrange tostadas on two baking sheets. Set aside.
- Drain tuna and place in a medium sized mixing bowl. Add ¼ cup sour cream and ¼ cup salsa to bowl. Mix with fork until incorporated. Add dash of salt, cilantro, and black beans (rinsed and drained) and mix until ingredients are evenly distributed.
- Divide mixture evenly on top of tostada shells. Top each tostada with cheese. Place in oven for 5 minutes, or until heated through and edges of tostada are lightly browning. Careful to not burn the shells.
- Remove from oven and top with extra salsa and sour cream. Add diced tomatoes and avocados to top. Garnish with cilantro and a lime wedge.
