Mexican-style tuna melt
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- 300g jar Asda Tex Mex Hot Salsa
- 400g can red kidney beans, drained
- 4 Asda Wraps
- 180g can Asda Tuna in Brine, drained well
- 4 spring onions, trimmed and chopped
- 100g mature Cheddar, grated
- 3 tbsp chopped fresh coriander
- 2 tsp olive oil
- Sour cream, to serve
- Salad, to serve
Put half the jar of salsa in a bowl with half the beans and mash roughly with a fork. Lay the wraps on a work surface and spread the bean mixture over one half, leaving a 2cm gap round the edge.
Flake the tuna and scatter on the top with the spring onions, cheese and coriander, reserving a sprinkling of spring onions and cheese. Fold over to make a crescent-shaped turnover and press the edges firmly together.
Heat half the oil in a large non-stick frying pan and cook as many of the turnovers as you can fit in easily, for 1 to 2 minutes on each side, pressing them down with a spatula as they cook. Keep them warm while you cook the rest, adding more oil when necessary.
Serve with sour cream and salad, along with the rest of the salsa and beans, and scatter the reserved spring onions and cheese on top.