Snack, lunch or easy dinner, canned tuna with a punch of pesto works anytime.
Originally published July, 2007
Recipe by Leeanne Wright
Photo by Jim Norton
serves:Makes 9 wedges
time:Prep & cooking time: 10 minutes
ingredients
* 1 can (170 g) flaked tuna, drained well
* 1 stalk celery, finely chopped
* 3/4 cup grated mozzarella cheese
* 1/4 cup each mayonnaise and pesto
* 3 10-inch whole-wheat flour tortillas
* 2 tbsp oil
directions
1. Preheat barbecue to medium heat.
2. In a bowl, stir together tuna, celery, cheese, mayonnaise and pesto.
3. Spread one-third of mixture on half of each tortilla. Fold into a half-moon shape.
4. Brush each side of tortilla with oil and then lay, oil-side down, on the grill. Grill about 4 minutes per side, or until cheese has melted and tortilla is golden brown.
5. Cut tortillas into wedges and serve immediately.
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