Tuna and Potato Galette
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Bombay Tuna Mango Grilled Flatbread
Serves4
Prep Time5 min
cook Time
7 min
Time to Table12 min
A quick and simple snack of flaked tuna mixed with mango chutney and curry paste, spread over tortillas and grilled.
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USED IN THIS RECIPE
Ingredients
2 pouches (85 g each) CLOVER LEAF® Rip 'n Ready Pouch ™ Tuna - Yellowfin
OR
2 cans (100 g each drained) CLOVER LEAF® Chunk Light Tuna - Yellowfin in Water
2 tbsp (30 mL) sweet mango chutney
1 tsp (5 mL) mild Indian curry paste
2 large whole-wheat flour tortillas
1/4 cup (50 mL) sliced roasted red peppers from the jar, drained
3/4 cup (175 mL) shredded Cheddar cheese
Plain yogurt, sour cream or sweet mango chutney
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Blend the tuna with the mango chutney and curry paste. Divide the mixture between two tortillas, spreading evenly over one side of each. Scatter the roasted red pepper and cheese evenly over the tuna. Fold over the tortilla to enclose the filling.
- Preheat a grill-pan or nonstick skillet to medium and spray with cooking spray. Add the filled flatbreads and grill for 2 to 3 minutes per side or until nicely toasted and cheese is melted. Serve with yogurt, sour cream or sweet mango chutney (if using) . Makes 4 servings.
Tip: Prepare on an outdoor grill, over medium heat for the same amount of time instead of on the grill pan.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 350 | |
| Fat | 13 g | 20% |
| Saturated Fat | 6 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 30% | |
| Cholesterol | 35 mg | |
| Sodium | 820 mg | 34% |
| Carbohydrate | 38 g | 13% |
| Fibre | 2 g | 8% |
| Sugar | 2 g | |
| Protein | 20 g | |
| Vitamin A | 6% | |
| Vitamin C | 6% | |
| Calcium | 20% | |
| Iron | 20% |
Claims per serving
| Source of Fibre | Source of Protein |
| Source of Vitamin A | Source of Vitamin C |
| Good Source of Calcium | Good Source of Iron |
