Sometimes you need a quick meal – and who’s to say it can’t be delicious, too?  This one fits the bill.  I can pull this off in about 10 minutes including cooking time.  It’s made from staples we keep on hand and we ♥♥♥ it.  Enough of the buildup – let’s see it!

This recipe makes 2 tostados.

1 6oz can boneless, skinless canned salmon (wild caught), drained

(I get mine from Sam’s Club – it’s pictured here) 

If your protein needs are high, it’s ok to add another can – they are tiny, after all.

8-10 kalamata olives

5-6 sun-dried tomatoes in olive oil – you don’t need the liquid – just the tomatoes

1 Tbps. real mayo

1/4 tsp. fresh-ground black pepper

2 flour tortillas

1/2 cup grated cheddar cheese

1 ripe avocado

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.  Take the tomato/olive mixture and place it into a mixing bowl.  Add the mayo and freshly ground pepper. 

Mix and stir until combined.  Flake in the drained salmon.  Stir gently to just incorporate the salmon (but don’t KILL it here).

Now we are ready to assemble the tostados.  Onto a baking sheet, place 2 tortillas side-by-side and not overlapping.  Top each with half the salmon mixture, spreading to an even layer leaving about 1/2 inch of tortilla edge.  Now add 1/4 cup cheese to each. 

Slide this into an oven and turn the broiler on.  Broil for 3-5 minutes or until hot and bubbly, with some browning of the cheese and exposed tortilla.  Watch closely – it can go from “almost done” to “too done” in a hurry.

Slide each tostado onto a plate and top with 1/2 avocado.   ENJOY!