Whole30 Tuna Tostada

Elevate your meal prep game with these Whole30 Tuna Tostadas—an easy, nutritious, and flavor-packed option for lunch or dinner! Instead of traditional tortillas, these tostadas use crispy roasted sweet potato rounds as a wholesome, gluten-free base. Topped with a zesty tuna salad made with fresh lime juice, diced cherry tomatoes, red onion, and cilantro, and finished with creamy homemade guacamole, every bite delivers a perfect balance of textures and bold flavors. This recipe is not only Whole30-compliant but also dairy-free, grain-free, and bursting with vibrant, clean ingredients. Ready in just 35 minutes and customizable with a touch of jalapeño for a spicy kick, these healthy tostadas are as satisfying as they are beautiful to serve. Perfect for weeknight dinners or light entertaining!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Wash and slice the sweet potatoes into 1/4-inch thick rounds to create your tostada 'shells.'

Step 3

Brush both sides of the sweet potato rounds with olive oil and sprinkle with a pinch of salt and pepper.

Step 4

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.

Step 5

While the sweet potatoes bake, drain the canned tuna and transfer it to a mixing bowl.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the sweet potato tostada shells are done, remove them from the oven and let them cool slightly on the baking sheet.

Step 10

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.

Step 11

Serve immediately and enjoy your Whole30-compliant tuna tostadas!

Nutrition Facts

Serving size	(1133.4g)

Amount per serving	% Daily Value*
Calories	1227.5

Total Fat 60.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 89.5mg	0%
Sodium 2002.6mg	0%
Total Carbohydrate 96.4g	0%
Dietary Fiber 27.8g	0%
Total Sugars 23.6g
Protein 83.8g	0%

Vitamin D 117.0IU	0%
Calcium 219.5mg	0%
Iron 7.0mg	0%
Potassium 2313.2mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 26.5%

Carbs: 30.5%