Mediterranean Sardine and Hearts of Palm Tostada with Fresh Cilantro and Lemon

Preheat a dry cast-iron skillet over medium heat. Toast the corn tortilla until it is crisp, golden, and fragrant, about 1-2 minutes per side.

In a small mixing bowl, flake the sardines gently, keeping some larger chunks. Mix in the sliced hearts of palm and diced fresh tomato.

Drizzle with a teaspoon of the olive oil from the sardine tin, a squeeze of fresh lemon juice, and a generous pinch of chopped fresh cilantro. Fold carefully so the mixture stays textured.

Mound the sardine and heart of palm salad onto the crispy tortilla.

Finish with an extra flourish of cilantro and a tiny pinch of flaky sea salt if desired. Serve immediately while the tortilla is warm and crunchy.