One of the few things I miss here is a good Mexican restaurant.
Actually, I’d be happy with a bad Mexican restaurant.
When we lived in Minneapolis we used to go to a hole-in-the-wall called Little Tijuana. I have no idea if it’s still there. I first went while I was in college so it’s been around a long time.
It’s the kind that would be on Diners, Drive-Ins and Dives – maybe.
I loved it.
Anyway…. when I want Mexican food I have to make my own.
As I had made more traditional beef enchiladas earlier I decided to make these for mon mari‘s favorite Fish H*ll Night.
He’s happy with anything he can add hot sauce to and I needed to use the rest of the tortillas.
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Tuna Avocado Enchiladas
Use the avocado cold, sliced, as a garnish if you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Enchiladas
- 3 shallots, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 9oz (270gr) tuna, net weight
- 1 cup (8oz, 250gr) white beans (cannellini), rinsed, drained
- 1 avocado, removed from shell, sliced
- 1/2 cup green olives, pimento stuffed, sliced
- 1 cup (4oz, 120gr) shredded mozzarella cheese – divided
- 2 cups (16oz, 480ml) tomato sauce
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- hot sauce to taste
- 4 corn or wheat tortillas
- Heat oil in medium skillet. Add shallots, pepper, and garlic. Sauté until vegetables are tender, 5 – 7 minutes.
- Remove from heat. Add tuna, beans, and olives.
- Heat tomato sauce, paprika, chili powder and cumin to boiling. Remove from heat.
- Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
- Divide the tuna mixture into fourths.
- Lay 1/4 of the tuna mixture on each tortilla.
- Top with 1/4 of the avocado slices and 1 – 2 tbs cheese.
- Roll up and place seam side down on the sauce in the baking dish.
- Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
- Cover with foil and bake at 375F (190C) for 15 minutes
- Remove foil and bake 5 minutes longer.
- Remove and serve, hot sauce on the side.
Use green chilies or other, hotter peppers in place of the bell pepper.
Keywords: enchiladas, tuna enchiladas
In retrospect, if Little Tijuana is still there it’s probably gone American and made the food so hot that I wouldn’t be able to eat it.
On further thought – one does not know what a Mexican restaurant would be like in France.
We went to one in Ireland and potatoes were served with everything.
We went to a Chinese restaurant in Ireland and the table next to us ignored the rice and put their chicken stir-fry on a big pile of French fries (chips).
Here in France, the Chinese buffets (some of which are excellent) all have a large cheese selection to accommodate the French habit of a cheese course before dessert…. neither of which are traditional Chinese food.
It’s all ‘fusion’, right?
If one wants something a certain way it’s best to make it from scratch.