Baked Tuna Burritos With Tomato Salsa |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
An exciting and easy recipe that will add zing to the boring canned tuna in your cupboard. Ingredients:
240 g tuna in water, drained (2 cans) |
2 stalks celery, finely chopped |
3 green onions, sliced |
1/4 cup light mayonnaise |
1/4 cup sweet pickle relish |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 large whole wheat tortillas |
1 cup shredded old cheddar cheese |
2 cups chopped fresh tomatoes (you can also use drained canned tomatoes but the texture will not be very good) |
2 green onions, thinly sliced |
2 tablespoons minced fresh parsley |
1 tablespoon minced seeded fresh jalapeno pepper (or if you got pickled jalapeno, it works just as well) |
salt and pepper |
Directions:
1. In a bowl, mix tuna, celery, green onions, mayonaise, relish, mustard, salt and pepper. Spoon 3/4 cup onto centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold bottom edge over filling, then sides; roll up.
2. Bake, seam side down, on small greased rimmed baking sheet in 400F oven until golden and cheese is melted.
3. Tomato Salsa:.
4. In a bowl, combine tomatoes, onions, parsley, jalapeno pepper, salt and pepper. Halve burritos diagonally; serve with salsa.
|
|