Enchilada Tuna Melt
- 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
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.