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<\/a><\/p>\nThis recipe makes 2 tostados.<\/p>\n
1 6oz can boneless, skinless canned salmon (wild caught), drained<\/p>\n
(I get mine from Sam’s Club – it’s pictured here)\u00a0
If your protein needs are high, it’s ok to add another can – they are tiny, after all.<\/p>\n
8-10\u00a0kalamata olives<\/p>\n
5-6 sun-dried tomatoes in olive oil – you don’t need the liquid – just the tomatoes<\/p>\n
1 Tbps. real mayo<\/p>\n
1\/4 tsp. fresh-ground black pepper<\/p>\n
2 flour tortillas<\/p>\n
1\/2 cup grated cheddar cheese<\/p>\n
1 ripe avocado<\/p>\n
Place the olives and sun-dried tomatoes into a small food processor (I use a Bullet with the small jar attachment) and grind this into a spreadable, paste-like consistency. If you don’t have this kitchen appliance, just chop it up as small as you can using a knife, the flavor will be the same, just not the consistency.\u00a0 Take the tomato\/olive mixture and place it into a mixing bowl.\u00a0 Add the mayo and freshly ground pepper.\u00a0 Mix and stir until combined.\u00a0\u00a0Flake in the drained salmon.\u00a0 Stir gently to just incorporate the salmon\u00a0(but don’t KILL it here).<\/p>\n Now we are ready to assemble the tostados.\u00a0 Onto a baking sheet, place 2 tortillas side-by-side and not overlapping.\u00a0 Top\u00a0each with half the salmon mixture, spreading to an even layer\u00a0leaving about 1\/2 inch of tortilla edge.\u00a0\u00a0Now add\u00a01\/4 cup cheese to each.\u00a0 Slide this into an oven and turn the broiler on.\u00a0 Broil for 3-5\u00a0minutes or until hot and bubbly, with some browning\u00a0of the cheese and exposed tortilla.\u00a0 Watch closely – it can go from “almost done” to “too done” in a hurry.<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n