MEXICAN TUNA MELT

Ingredients

• 320g tinned tuna in brine
• 200g (half a can) black beans
• 1 red onion, diced
• 12 to 14 slices of pickled jalapenos finely chopped
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• pinch black pepper
• pinch sea salt
• 1 tbsp mayonnaise
• 1 tbsp of a mild green jalapeno sauce (you can use a large dash of jalapeno Tabasco if you can’t find any)
• 6 to 8 soft tortilla wraps
• Mozzarella or cheddar cheese

Method

1. Turn on your panini/sandwich press to bring it up to temperature
2. Place all ingredients into a glass bowl except the wraps and cheese and mix thoroughly.
3. Place a couple of table spoons of the mixture into the centre of each wrap and sprinkle some cheese on top.
4. Tuck the sides of the wrap toward the centre, just enough to stop the filling from falling out, then roll. Repeat until all your wraps are filled
5. Place your wraps into the press and cook for 2 to 3 mins or until it begins to crisp up and cheese has melted. If you don’t have a panini press place the wraps into a large dry frying pan and place a lid, plate or small pan on top of the wrap so it slightly squishes the wrap and turn half way through cooking.
6. Cut the wrap in half on the diagonal and serve