MUSHROOM AND TUNA WRAP

Mushroom and Tuna Wrap image

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 23

Previous Next

Ingredients

2 whole wheat tortillas, warmed
1 onion, julienned
2 cloves garlic, chopped
2 teaspoons olive oil
2 ounces shiitake mushrooms, sliced
2 ounces button mushrooms, sliced
1/4 tomato, chopped
1 cup chopped kale
1 tablespoon chopped fresh cilantro leaves
1 teaspoon chopped fresh basil leaves
Sea salt and pepper
1/4 pound tuna in water, drained
1 lime, juiced
1 cup Barn Burner Chile de Arbol Salsa, recipe follows
20 chile de arbol, toasted
1 teaspoon olive oil
1 onion, chopped
4 tomatoes, chopped
1 tablespoon chopped fresh oregano leaves
2 cups water
2 cloves garlic, chopped
2 tablespoons chopped fresh cilantro leaves
Sea salt

Steps:

Preheat the oven to 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and tomatoes, and cook for 5 minutes. Add the kale and cook, tossing, for 2 minutes. Add the herbs and season with salt and pepper. Add the tuna and cook 3 minutes. Off the heat add the lime juice and the re-season, if necessary. Place 2 tablespoons of the tuna mix in the lower part of each tortilla and roll them up. For lunch, just roll them up and enjoy! For an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Cut each into fourths and top it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa, corn and nopales, Mexican tomato rice and guacamole.
Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season, to taste, and set aside until ready to use. Serve hot or cold.