Mexican Tuna Tortillas

Ingredients:

• 1/2 cup finely chopped onion
• 2 cloves garlic, crushed
• 1 cup canned Italian tomatoes, chopped (reserve liquid)
• 1 tablespoon chopped parsley
• 1/2 cup sliced mushrooms
• 1 teaspoon seeded, chopped
• red chilli
• 480gms tuna
• 4 corn tortillas
• 1/2 cup non fat yoghurt
• 2 teaspoons ricotta cheese
• serves 4

Directions:

1. Dry fry onions and garlic and add tomatoes and liquid, mushrooms, chilli, parsley, cooked over medium heat, until sauce is thickened, about 8 minutes. Transfer half of sauce to a bowl and add tuna. Mix well.
2. Heat 8 inch non stick pan and add 1 tortilla and heat. Be careful not to overcook, about 1 minute is ample. Turn once.
3. Place 1/4 of tuna mixture on tortilla and roll up. Place seam side down on oblong baking dish. Repeat with remaining tortillas. Pour reserved sauce over, top with crumbled ricotta cheese and bake in a moderate oven until browned about 15 minutes.
4. Top with yoghurt. Serve with a fresh green salad.