Enchilada Tuna Melt
Switch up lunch with this easy Enchilada Tuna Melt. Cheesy, savoury, and ready in 15 minutes, it's a budget-friendly winner.
Ingredients
- 150 grams semi-dried tomatoes
- 180 grams canned tuna in spring water, drained
- 300 grams salsa sauce
- 4 tortilla wraps
- 1/2 cup grated cheese
- 85 grams pitted olives
- 150 grams Delmaine antipasto, chopped finely
- 2 tablespoons chopped fresh parsley
- 150 grams semi-dried tomatoes
- 180 grams canned tuna in spring water, drained
- 300 grams salsa sauce
- 4 tortilla wraps
- 1/2 cup grated cheese
- 85 grams pitted olives
- 150 grams Delmaine antipasto, chopped finely
- 2 tablespoons chopped fresh parsley
- Step 1 of 5Preheat the oven to 180°C.
- Step 2 of 5Mix the tomatoes with the tuna, olives and antipasto in a bowl.
- Step 3 of 5Place a little salsa sauce on one side of each tortilla and use a knife to spread out the salsa so that it covers the surface evenly.
- Step 4 of 5Spread the tuna and deli ingredients mix down the middle of each tortilla. Roll up and secure with a cocktail stick.
- Step 5 of 5Sprinkle with the cheese and bake in the preheated oven for 15 minutes. Garnish with the chopped parsley.
Method
- Step 1 of 5Preheat the oven to 180°C.
- Step 2 of 5Mix the tomatoes with the tuna, olives and antipasto in a bowl.
- Step 3 of 5Place a little salsa sauce on one side of each tortilla and use a knife to spread out the salsa so that it covers the surface evenly.
- Step 4 of 5Spread the tuna and deli ingredients mix down the middle of each tortilla. Roll up and secure with a cocktail stick.
- Step 5 of 5Sprinkle with the cheese and bake in the preheated oven for 15 minutes. Garnish with the chopped parsley.
Method
- Step 1 of 5Preheat the oven to 180°C.
- Step 2 of 5Mix the tomatoes with the tuna, olives and antipasto in a bowl.
- Step 3 of 5Place a little salsa sauce on one side of each tortilla and use a knife to spread out the salsa so that it covers the surface evenly.
- Step 4 of 5Spread the tuna and deli ingredients mix down the middle of each tortilla. Roll up and secure with a cocktail stick.
- Step 5 of 5Sprinkle with the cheese and bake in the preheated oven for 15 minutes. Garnish with the chopped parsley.