Yummy Mixed Bean Tuna Tortilla
22 Min Serves 2
These flavour packed tuna tortillas make a nice fishy change from chicken fajitas, so you can serve up a Mexican style snack that’s as delicious as it is different. The tender John West Tuna mixes perfectly with the onions, chillis, garlic and cream cheese, to create a rich, mouthwatering filling with plenty of taste appeal. When you roll it all up, you get plump, little tortillas that are simply bursting with flavour. Serve them by themselves or as part of a south-of-the-border banquet.
- 1 110g John West No Drain Fridge Pot Tuna Steak with a little brine
- 2 tbs olive oil
- 1 bunch spring onions, thinly sliced
- 1 – 2 red chillis, de-seeded and chopped (depending on taste)
- 1 clove garlic, crushed
- 1 400g can mixed beans, drained and rinsed
- 4 tbs light cream cheese
- 2 flour tortillas
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
To prepare our Tuna Tortillas Recipe heat the oil in a large frying pan, add the spring onions, chilli and garlic.
Cook over a low to medium heat for 3 to 4 minutes.
Add the mixed beans and cook over the heat for 2 to 3 minutes or until piping hot.
Stir in the John West Tuna and cream cheese and stir gently until nice and hot.Season to taste with salt and freshly ground black pepper.
Warm the tortillas in a frying pan, then fill and roll with the tuna and bean mixture. Serve with salad leaf garnish.
Tip: For a casual evening, pile the tuna filling onto a plate and surround with tortilla chips (in place of the flour tortillas) and use the mix as a dip and scoop.
For more information on all our Tuna Recipes please click here.
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