About this recipe:A simple, yet delicious tuna dish that's easy to make. Tuna is marinated, dredged in flour, pan-fried with onion and green pepper, mixed with salsa, rolled in flour tortillas and baked with salsa and grated cheese.
Makes: 8 enchiladas
450g tuna or swordfish fillets, cleaned, washed and cubed
125ml Italian-style salad dressing
4 tablespoons plain flour
2 tablespoons olive oil
1 onion, diced
1 green pepper, diced
8 flour tortillas
225g grated Cheddar cheese
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Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
Preheat oven to 180 C / Gas 4. Lightly oil a 20x30cm baking tin.
In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
Spoon mixture into tortillas, roll up and place seam down in prepared dish. Spoon remaining salsa over the enchiladas and sprinkle with grated cheese.
Bake in preheated oven for 15 minutes.
If you can get your hands on king or Spanish mackerel fillets, use these instead of tuna or swordfish.