Mexican Tuna Salad Bowl
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Tuna Enchilada
Serves2
Prep Time5 min
Time to Table5 min
A tantalizing variation to the usual brunch which also works well as lunch or dinner during the week.
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Ingredients
2 cans (80 g each) Clover Leaf Flaked Light Tuna in Olive Oil & Chili Pepper tri-pack (or Flaked Light Tuna in Olive Oil tri-pack), drained & reserve oil from one can
1 cup grated mozzarella cheese
½ cup prepared salsa (mild or spicy)
2 soft corn tortillas
2 tbsp sour cream
PREP INSTRUCTIONS
- Combine the Clover Leaf tuna (including the olive oil from 1 can) with ½ of the cheese and ½ of the salsa in a saucepan over high heat for 3 minutes.
- Spoon the mixture evenly over the tortillas and roll up to enclose the filling. Place the rolls side by side in a baking dish.
- Top the tortillas with the remaining salsa and cover with the remaining cheese. Place under a broiler for 2 minutes.
- Serve immediately with a dollop of sour cream.
Tip:
- Garnish with cilantro (optional).
- Serve with refried beans & rice (optional).
- Try a tex mex shredded cheese variety instead of the mozzarella (optional).
- This recipe works well with whole wheat tortillas, in place of corn tortillas.
- Kids will enjoy this recipe using Sundried Tomato & Basil Flavoured Tuna.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 520 | |
| Fat | 36 g | 48% |
| Saturated Fat | 11 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 55% | |
| Carbohydrate | 17 g | |
| Fibre | 3 g | 11% |
| Sugar | 2 g | 2% |
| Protein | 29 g | |
| Cholesterol | 55 mg | |
| Sodium | 800 mg | 35% |
| Potassium | 150 mg | 3% |
| Calcium | 400 mg | 31% |
| Iron | 0.5 mg | 3% |
