READY IN: 45mins
Recipe by Julie

Healthy, tasty, and easy. I'm not even a big tuna fan but when a friend made this for me I had to get the recipe. The white albacore tuna makes all the difference so it doesn't taste "fishy" at all.

Top Review by MrsMM

Updating original review to say- we really do love this dish. We had it yesterday, but this time, on a whim, I decided to add a can of Rotel with green chili to the topping mixture. Made for a really pretty presentation! Also, this is a great make-ahead type meal. I fill tortillas and place in dish, and keep the topping sauce in the fridge. I stick it into the oven when we get home- no fuss. *What a different way to eat tuna! We enjoyed this and will probably make it again. I used cumin AND chili powder and modified all of the ingredients to low-fat and low carb. I used one tbsp butter, nonfat yogurt instead of sour cream, and healthy request soup. All in all, an easy and hearty meal. Thanks!

Ingredients Nutrition


  1. Combine soup, sour cream, and chiles.
  2. In saucepan, saute onion, and cumin in butter until onion is tender.
  3. Stir in 1/2 cup of soup mixture into onion. Add tuna and mix.
  4. Spread 1/3 cup of mixture into tortilla, roll up. Place tortillas in greased 13x9 inch pan.
  5. Spread remaining soup over tortillas. Cover with foil.
  6. Bake at 400 degrees for 20 minutes.
  7. Uncover. Sprinkle with cheese. Bake, uncovered, 5-10 minutes or until cheese melts.

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