Ingredients
3 cans of Calvo easy-pour light tuna in extra virgin olive oil
1 onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Jalapeño peppers
100g of fresh cheese
8 tortillas
Spicy red salsa
Cilantro
Seasoning: 1 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
Salt
Pepper
1 onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Jalapeño peppers
100g of fresh cheese
8 tortillas
Spicy red salsa
Cilantro
Seasoning: 1 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
Salt
Pepper
Preparation
20 minutes
Cut the onion into julienne strips and slice the peppers into strips as close as possible to 0.5 cm wide.
In a frying pan with oil, sauté the peppers and onion over a medium heat.
Add the seasoning mix and cook the vegetables until al dente, then add the jalapeños and tuna, and set aside.
Heat the tortillas and fill with the pepper and tuna mixture, crumbled cheese, red chilli sauce, lime juice and chopped coriander; fold over and serve with extra spicy red chilli sauce.
Tip: Tortillas are a versatile base for many ingredients; you can swap the vegetables in this recipe for others you prefer or have in the fridge.
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