Tuna Taco Melt
Posted: | Categories: Recipes | Tags:lunch quick & easy snack
Tuna Taco Melt
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
Servings
1 tuna taco melt and about 2 cups of tuna salad
Folding up herby tuna salad in a warm tortilla stuffed with cheese is the only way I want to eat tuna salad from now on. It’s truly the tuna melt of my dreams. It prioritizes the best parts of the melt and folds it into delicious bites. You can top it with whatever your favorite veggies are; I used fresh slices of tomato so extra color and a refreshing bite. Trust me—you need to make this.
Ingredients
For the tuna salad
- 1-2 leaves bok choy, cut into 1” pieces
- 1 large scallion, cut into 1” pieces
- Juice of 1 lemon
- 1½ teaspoons capers
- 1 medium carrot, peeled and cut into 1” pieces
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 2 - 6.7 oz. jars tuna in oil
To serve
- ¼ cup shredded mozzarella cheese, divided
- 1 flour tortilla
- 2-3 tomato slices
Directions
- Add the bok choy, scallion, lemon juice, capers, carrot, garlic powder, pepper, mustard, mayonnaise, dill, salt, and garlic to the bowl of a food processor and pulse to combine.
- Add the tuna to the food processor and pulse again until everything is well combined and forms a sort of thick paste.
- To serve, heat a small frying pan over medium heat and add half the cheese.
- Once the cheese starts to melt, place a flour tortilla on top and cover with the rest of the cheese. Cover the pan for around 30 seconds to a minute to let the cheese on top melt. Flip the tortilla so it gets crispy on both sides, about 30 more seconds.
- Carefully slide the tortilla out of the pan onto a plate. It will be hot!
- Add a few scoops of tuna salad to the tortilla along with tomato slices.
- Eat immediately for a proper cheese pull.
What You'll Need
What You’ll Need
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