Events and Celebrations

  • 300 g (10 oz) fresh tuna, cut into small cubes
  • 1 avocado, peeled, stoned and chopped
  • 1 large tomato, chopped
  • ½ green chilli, deseeded and chopped
  • large handful of watercress, chopped
  • salt and black pepper
  • 2 large flour tortillas
  • 50 g (2 oz) mozzarella cheese, finely sliced
  • 2 spring onions, sliced
  • 1 tablespoon chopped fresh coriander

Mix together the tuna, avocado, tomato, chilli and watercress in a non-metallic dish and set aside for 10 minutes.

Meanwhile, heat a large frying pan. Place one tortilla on a chopping board. Layer the mozzarella, spring onions and coriander on top of the tortilla. Put the other tortilla on top, press down a little and transfer to the frying pan. Cook for 1 minute, then turn over and cook for a further minute. Cut into wedges and serve with the tuna salsa.

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