Spicy Tuna Roti

Prep Time10 min
cook Time 10 min
Time to Table20 min

Make this popular Caribbean take-out treat in just minutes at home and skip the trip to the restaurant.


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


  1. 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.
  2. 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.
  3. 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.
  4. Tips:
    1. Omit the jalapeno and reduce the hot pepper sauce to taste to limit the spiciness of the filling.
    2. Sprinkle the tuna filing with shredded Cheddar cheese before rolling to add flavour and provide additional calcium.


per serving
% Daily
Fat11 g17%
Saturated Fat2.5 g
Trans Fat0.1 g
Saturated + Trans13%
Cholesterol35 mg
Sodium1080 mg45%
Carbohydrate46 g15%
Fibre3 g12%
Sugar7 g
Protein30 g
Vitamin A6%
Vitamin C70%

Claims per serving

Source of Fibre 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 

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