Baked Tuna Burritos with Tomato Salsa
Servings: 4
Ingredients:
Photo: Baked Tuna Burritos with Tomato Salsa
Photography by Yvonne Duivenvoorden
| 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 | 1.226 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 26% |
| vit A | 19% |
| vit C | 48% |
| folate | 24% |
-
2 cans (each 6 oz/170 g) water-packed tuna, drained
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup (50 mL) light mayonnaise
1/4 cup (50 mL) sweet pickle relish
1 tbsp (15 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
4 large whole wheat flour tortillas
1 cup (250 mL) shredded old cheddar cheese
Tomato Salsa:
2 cups (500 mL) chopped fresh or drained canned 500 tomatoes
2 green onions, thinly sliced
2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) minced seeded fresh or pickled jalapeño_pepper
1/4 tsp (1 mL) 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, jalapeño pepper, salt and pepper. Halve burritos diagonally; serve with salsa.
Source
Canadian Living Magazine: March 2005
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