Enchilada Tuna Melt

bowl Serves 4


  • 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
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  • Preheat the oven to 180°C.

  • Mix the tomatoes with the tuna, olives and antipasto in a bowl.

  • 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.

  • Spread the tuna and deli ingredients mix down the middle of each tortilla. Roll up and secure with a cocktail stick.

  • Sprinkle with the cheese and bake in the preheated oven for 15 minutes. Garnish with the chopped parsley.

  • Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.

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