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Tuna Salad in a Crispy Tortilla Bowl

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An easy and delicious 30-minute summer salad. Enjoy it as a snack, lunch or healthy dinner!

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Cooking Temp 180  C
Servings 2
Best Season Suitable throughout the year
Ingredients
    Tortilla Basket:
  • 2 Large Flour Tortillas
  • 2 Tsp Vegetable Oil
    • Salad:
  • 2 Tins Rio Mare Insalatissime Messicana or of your choice
  • Lettuce (roughly chopped)
  • 2 Tbsp Fresh Mint (chopped)
  • Cherry Tomatoes (halved)
  • Sliced Cucumber
  • Orange Bell Pepper, (sliced)
  • Radishes (sliced)
  • Marinated Artichokes
  • 2 Hard Boiled Eggs (halved)
  • Fresh chopped Chives
  • Drizzle of Extra-virgin Olive Oil
Method
    Tortilla Basket:

  1. Preheat oven 180C/350F.

  2. Lay the wrap on a flat surface and prick all over with a knife.

  3. Grease 2 large bowls with 1 teaspoon vegetable oil per bowl. 

  4. Press each tortilla into the greased bowl and pleat the top edges to fit the bowl. 

  5. Bake for 10-15 minutes until golden brown. Let the tortillas cool completely inside the bowls. 

    6. Salad:

  6. Fill each tortilla bowl with chopped lettuce mixed with mint. 

  7. Top with sliced bell peppers, cucumber, radish, artichokes and hard-boiled eggs. 

  8. Place the Rio Mare in the middle.

  9. Garnish with chopped chives and a drizzle of olive oil.

  10. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/tuna-salad-in-a-crispy-tortilla-bowl/