Tex Mex Tortilla with Tuna - School Meal

Number of Portions
Image Not Available


- 3 onions, diced
- 2 tbsp oil
- 1.2 kg tin chopped tomatoes
- 600 ml water
- 1
- 1.2 kg tin tuna, in brine
- 450 grams frozen peas, defrosted
- 450 grams frozen sweetcorn, defrosted
- 20 flour tortillas
- 200 grams cheese, grated


Sweat the onions in the oil. Add the tomatoes, water and Tex Mex Recipe Mix. Bring to the boil and simmer for 5 minutes.

Mix together the tuna, peas and sweetcorn. Spread ¾ of the spicy tomato sauce on to the tortillas, then divide the tuna mix amongst the tortillas. Roll each tortilla up and place in an ovenproof dish.

Pour the remainder of the spicy tomato sauce over the tortillas, sprinkle with the cheese and grill until the cheese has melted.

Each portion serves 10 senior school children / adults and serves 20 junior school children.


Green salad, avocado.