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Step 1: Sauté the Vegetables
Heat the olive oil: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.
Cook the onion and bell pepper: Add the finely chopped onion and chopped red bell pepper to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
Add seasonings: Season the vegetables with a pinch of salt, 1/4 teaspoon of black pepper, 3/4 teaspoon of paprika, and 1 teaspoon of garlic powder. Stir to coat the vegetables with the spices.
Add the mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture. Stir occasionally to ensure everything cooks evenly.
Step 2: Prepare the Tuna Mixture
Add the tuna and corn: Once the mushrooms are cooked, add the drained tuna and canned corn to the skillet. Break up the tuna with a spoon or spatula and stir well to combine with the vegetables.
Add gherkins or olives: Slice 6-7 gherkins or green olives and stir them into the mixture. The tangy flavor from the gherkins or olives adds a nice contrast to the rich tuna and vegetable filling.
Taste and adjust seasoning: Taste the mixture and adjust the seasoning with more salt, pepper, or paprika if needed. Once everything is combined and heated through, remove the skillet from the heat.
Step 3: Assemble the Mini Tortillas
Preheat the oven: Preheat your oven to 180°C (350°F) if you plan to bake the mini tortillas for a crispy finish. Alternatively, you can assemble and serve them without baking.
Prepare the tortillas: Lay out the mini tortillas on a clean surface. Spoon a generous amount of the tuna and vegetable mixture onto each tortilla, spreading it evenly across the center.
Add the mozzarella: Sprinkle about 1-2 tablespoons of shredded mozzarella cheese over the top of each tortilla. The cheese will melt and add a creamy, gooey texture to the filling.
Step 4: Cook or Serve
Bake the mini tortillas (optional): If you prefer a crispy finish, place the filled tortillas on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and the tortillas are slightly crisp around the edges.
Serve immediately: If you choose not to bake the tortillas, serve them immediately as soft mini wraps. You can fold or roll the tortillas depending on your preference.
Step 5: Garnish and Serve
Garnish with parsley: For a touch of color and freshness, sprinkle chopped parsley over the top of the mini tortillas just before serving.
Enjoy: Serve the cheesy tuna and vegetable mini tortillas warm, accompanied by a side salad, salsa, or a dipping sauce of your choice.
Cooking Tips
Customization: Feel free to customize the filling by adding other vegetables like spinach, zucchini, or carrots. You can also substitute tuna with shredded chicken or a plant-based protein for a vegetarian option.
Make it spicier: If you enjoy a bit of heat, add chopped jalapeños or a pinch of chili flakes to the tuna mixture for an extra kick.
Crispy option: For an extra crispy finish, you can pan-fry the tortillas after filling them. Heat a little oil in a skillet and cook the tortillas on both sides until golden brown and crispy.
Make-ahead: You can prepare the tuna and vegetable filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat and assemble the tortillas when ready to serve.
Storage
Refrigeration: Store any leftover filled tortillas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Freezing: The tuna and vegetable filling can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat on the stove before assembling the tortillas.
Nutritional Facts (Per Serving, Based on 9 Mini Tortillas)
Calories: 220 kcal
Protein: 14 g
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