Ingredients
For the tuna salad
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1-2 leaves bok choy, cut into 1” pieces
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1 large scallion, cut into 1” pieces
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Juice of 1 lemon
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1½ teaspoons capers
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1 medium carrot, peeled and cut into 1” pieces
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1 teaspoon garlic powder
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¼ teaspoon black pepper
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1 tablespoon Dijon mustard
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1 tablespoon mayonnaise
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2 tablespoons fresh dill
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1 teaspoon salt
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2 - 6.7 oz. jars tuna in oil
To serve
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¼ cup shredded mozzarella cheese, divided
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1 flour tortilla
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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.
Recipe Note
What You’ll Need
Food Processor
Small Nonstick Pan
Knife
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