Spicy Tuna Roti
Make this popular Caribbean take-out treat in just minutes at home and skip the trip to the restaurant.
| Serves/Makes: | 4 |
| Preparation Time: | 10 Minutes |
| Cook Time: | 10 Minutes |
| Time to Table: | 20 Minutes |
Spicy Tuna Roti Ingredients
| 1 tbsp (15 mL) | vegetable oil |
| 1 | onion, finely chopped |
| 1 | jalapeno, seeded and finely chopped |
| 1 | small green pepper, chopped |
| 1 tbsp (15 mL) | each jerk seasoning and all-purpose flour |
| 1 cup (250 mL) | milk |
| 2 cans (170 g each) | Clover Leaf Flaked Light Tuna Packed in Water, drained |
| 1/2 tsp (2 mL) | hot sauce (or to taste) |
| 1/4 tsp (1 mL) | each salt and pepper |
| 4 | 10-inch (25 cm) roti, chapatti or whole-wheat tortillas |
| 1/2 cup (125 mL) | chopped tomato |
| 2 tbsp (30 mL) | finely chopped fresh coriander leaves or green onion |
Preparation
- Heat the oil in a large nonstick skillet set over medium heat. Add the onion, jalapeno, green pepper and jerk seasoning. Cook, stirring occasionally, for 5 minutes or until softened. Sprinkle over the flour and cook, stirring, for 1 minute.
- Stirring constantly, pour in the milk and bring to a simmer. Stir in the tuna, hot sauce, salt and pepper; simmer for 2 to 3 minutes or until sauce is thickened and tuna is heated through.
- Divide the tuna mixture evenly between the roti. Sprinkle with tomato and coriander. Fold in sides of roti and then roll up from the bottom to encase filling. Makes 4 servings.
- Tips:
- Omit the jalapeno and reduce the hot pepper sauce to taste to limit the spiciness of the filling.
- Sprinkle the tuna filing with shredded Cheddar cheese before rolling to add flavour and provide additional calcium.
Nutrients Per Serving
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CLAIMS PER SERVING- Excellent Source of Protein - Source of Vitamin A - Excellent Source of Vitamin C - Source of vitamin D - Good Source of Calcium - Excellent Source of Iron |
