Baked Tuna Burritos with Tomato Salsa
Photo: Baked Tuna Burritos with Tomato Salsa
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 401 |
| pro | 31 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 44 g |
| fibre | 5 g |
| chol | 55 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 26 |
| vit A | 19 |
| vit C | 48 |
| folate | 24 |
Ingredients
- 2 cans (each 6 oz/170 g) water-packed tuna, drained
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup light mayonnaise
- 1/4 cup sweet pickle relish
- 1 tbsp Dijon mustard
- 1/4 tsp each salt and pepper
- 4 large whole wheat flour tortillas
- 1 cup shredded old cheddar cheese
- Tomato Salsa:
- 2 cups chopped fresh or drained canned tomatoes
- 2 green onions, thinly sliced
- 2 tbsp minced fresh parsley
- 1 tbsp minced seeded fresh or pickled jalapeño peppers
- 1/4 tsp each salt and pepper
Preparation
In bowl, mix together tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper. Spoon 3/4 cup (175 mL) onto centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold bottom edge over filling, then sides; roll up.
Bake, seam side down, on small greased rimmed baking sheet in 400°F (200°C) oven until golden and cheese is melted, about 15 minutes.
Tomato Salsa: In bowl, combine tomatoes, onions, parsley, jalape?epper, salt and pepper. Halve burritos diagonally; serve with salsa.
Source : Canadian Living Magazine: March 2005
- Keywords : Tuna; Main Course; Celery; Green onions; Jalapeno pepper; Tomatoes; Cheddar cheese; Bake; Tortillas;
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