John Myers
Ingredients for 2 servings:
- 4 tortilla(s) (wheat tortillas)
- 4 large tomatoes
- 1 can of tuna
- 1 bag(s) of cheese (e.g. Gouda), grated
- 1 tbsp margarine
- some flour
- 200 ml milk
- salt and pepper
- nutmeg
- oregano
- basil
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
rolled tortillas filled with tuna and topped with cheese
Make a béchamel sauce from the margarine, flour, and milk. Heat the margarine in a saucepan, add a little flour, and let it sauté (a roux), then quickly add the milk with a whisk. Adjust the amount to taste until you have a nice sauce. Add a handful of grated cheese and season with salt, pepper, and nutmeg. Dice the tomatoes. Fill the tortillas with tuna, diced tomatoes, and a little grated cheese, season with salt, pepper, oregano, and basil, and then roll them up. Place them side by side in a greased baking dish. Spread the remaining tomato cubes on the tortillas. Then pour the béchamel sauce over the tortillas. Finally, sprinkle with the remaining grated cheese. Bake in the oven at 180°C (top/bottom heat, fan: 160°C) until the cheese is nicely browned (a good 20 minutes, depending on the oven and temperature).
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