Southwest Tuna Foldovers
Alright, this may sound like a strange combination to you, but I liked this as a quick supper or lunch…
Southwest tuna salad, with some shredded cheese added, slapped onto one side of a soft tortilla and fried in the skillet until crispy. For me, this works! Most of my kids liked it, but I have to say that hubby didn’t even try it, probably because he’d had chicken salad in a tortilla for lunch and it was too repetitive for him. If you like tuna salad or tuna casserole, give this a try:
Southwest Tuna
makes about 6 foldovers
2 cans chunk light tuna in water, drained
1 teaspoon diced jalapenos
3 green onion tops, snipped
1/4 c. red pepper strips, either canned or fresh
2 T. mayonnaise
salt, pepper, cumin to taste
minced cilantro if you have it (regrettably, I didn’t have any when I made this)
3/4 c. shredded cheddar cheese
Combine the tuna, jalapenos, onions, and red pepper - toss together with a fork. Next add the mayonnaise, salt, pepper, and cumin and combine everything. Stir in the cheese.
Place about 1/4 c. of the filling onto one side of a soft tortilla and fold it over (hence the term foldover). Heat a skillet on medium and spray with a bit of cooking spray. By the way, I always use olive oil cooking spray now - even the store brands are making it. Once the skillet is hot, add two foldovers and fry for a couple of minutes. When the first side is getting crispy, flip. 2-4 minutes later, it is done.
Serve your Southwest Tuna Foldovers with avocado or guacamole, some sour cream, diced tomato and lettuce, or maybe some beans - mashed black beans, refried beans, or ranch beans would be good.
Add comment January 7th, 2009