4 tostada shells (store-bought or homemade)

2 (5 oz) cans tuna in water, drained and flaked

⅓ cup mayonnaise (or Greek yogurt for a lighter version)

1 tablespoon lime juice

1 teaspoon Dijon mustard

¼ cup red bell pepper, finely diced

2 tablespoons red onion, finely chopped

1 jalapeño, seeded and finely diced (optional for heat)

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Toppings (optional but encouraged):

½ cup shredded lettuce or cabbage

½ cup diced tomatoes or pico de gallo

¼ cup crumbled queso fresco or feta

Lime wedges

Sliced avocado

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In a medium bowl, combine tuna, mayonnaise (or yogurt), lime juice, and Dijon mustard.

Stir in diced red pepper, red onion, jalapeño (if using), and cilantro. Season with salt and pepper to taste.

Arrange tostada shells on a platter.

Spread a layer of tuna mixture onto each tostada.

Top with shredded lettuce or cabbage, diced tomatoes or pico de gallo, and crumbled queso fresco.

Add avocado slices if desired, and serve with lime wedges on the side.

Enjoy immediately for maximum crunch and flavor!