Golden Tuna Rolls
When I don’t have time, these rolls save me; they are ideal for kids' lunches or snacks. At other times, I've used small tortillas to prepare mini rolls, which are perfect as appetizers.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 2 cans tuna
- 2 Roma tomatoes, finely chopped
- 1/2 onions, finely chopped
- 1 kilo spinach, disinfected and finely chopped
- salt, to taste
- pepper, to taste
- flour tortillas
- olive oil, as needed, or cooking spray
- serrano chiles, chopped finely
Preparation
15 mins
5 mins
Low
- Heat a bit of oil in a pan.
- Sauté the finely chopped onion (until it becomes transparent) in the pan.
- Add the finely chopped tomato and cook it along with the onion.
- Incorporate the chopped serrano chili; if you want the dish to be spicy, just chop it finely. If you don't want it too spicy, remove the seeds and veins, chop it, and add the amount you desire. You can substitute serrano chili with finely chopped pickled chili for a nice flavor.
- Add the finely chopped spinach, as much as you like, just remember that they shrink when dehydrating.
- Mix the two cans of tuna, without draining.
- Season with salt and pepper to taste.
- Let it cook a bit until the ingredients blend and the flavors mix. Adjust the seasoning.
- Place a bit of filling in a flour tortilla, roll it up and set aside.
- Heat a little oil to brown the rolls. Alternatively, you can use cooking spray on the taquitos and place them in a hot non-stick skillet. The goal is to brown the taquitos on the outside, not to submerge them in oil.
- When they are golden all over, place them on an absorbent napkin and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by