Directions:

• Preheat oven to 400° F. Place corn tortillas on pan in a single layer (do not overlap). Spray both sides of tortillas with pan release. Bake for 8-10 minutes. Edges of the tortillas will begin to brown and should become crispy.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make ¼” strips.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• Prepare tuna. Combine mayonnaise, Greek yogurt, and sriracha in a large mixing bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Gently mix until all ingredients are combined.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• Assemble tostadas. Place toppings on each tostada as follows:
  • No. 30 disher of tuna mixture (Spread tuna to cover tostada)
  • ¼ cup shredded lettuce
  • 1 Tbsp. pico de gallo
  • ¼ oz. (1 Tbsp.) shredded cheddar cheese
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• Rinse avocados under running water. Then, cut into ½” slices. Place one slice on each tostada right before serving. Serve two tostadas to each customer.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.