Bombay Tuna Mango Grilled Flatbreads
Barbara Cameron
ingredients
- 2 pouches (85 g each) Clover Leaf Rip’n Ready PouchTM, Yellowfin Tuna
- 2 tbsp (30 mL) sweet mango chutney
- 1 tsp (5 mL) mild Indian curry paste
- 2 (2) large whole-wheat flour tortillas
- 1/4 cup (50 mL) sliced roasted red peppers from the jar, drained
- 3/4 cup (175 mL) shredded Cheddar cheese
- Plain yogurt, sour cream, or sweet mango
directions
- 1
Blend the tuna with the mango chutney and curry paste. Divide the mixture between two tortillas, spreading evenly over one side of each. Scatter the roasted red pepper and cheese evenly over the tuna. Fold over the tortilla to enclose the filling.
- 2
Preheat a grill-pan or nonstick skillet to medium and spray with cooking spray. Add the filled flatbreads and grill for 2 to 3 minutes per side or until nicely toasted and cheese is melted. Serve with yoghurt, sour cream, or sweet mango chutney (if using).
notes
Tip: Prepare on an outdoor grill, over medium heat for the same amount of time instead of on the grill pan.
Source: Mum
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