Enchilada Tuna Melt

Ingredients
- 150g Semi-Dried Tomatoes
- 180g can Tuna in spring water, drained
- 85g Pitted Olives
- 150g Delmaine Antipasto, chopped finely
- 300g jar Salsa sauce
- 4 Tortilla wraps
- 1/2 cup grated Cheese
- 2 Tbsp chopped fresh Parsley
How to Chop Herbs
Method
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Preheat the oven to 180°C.
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Mix the tomatoes with the tuna, olives and antipasto in a bowl.
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Place 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.
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Spread the tuna and deli ingredients mix down the middle of each tortilla. Roll up and secure with a cocktail stick.
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Sprinkle with the cheese and bake in the preheated oven for 15 minutes. Garnish with the chopped parsley.
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Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.