Baked Tuna Burritos With Tomato Salsa

• 240 g tuna in water, drained (2 cans)
• 2 stalks celery, finely chopped
• 3 green onions, sliced
• 14 cup light mayonnaise
• 14 cup sweet pickle relish
• 1 tablespoon Dijon mustard
• 14 teaspoon salt
• 14 teaspoon pepper
• 4 large whole wheat tortillas
• 1 cup shredded old cheddar cheese
• 2 cups chopped fresh tomatoes (you can also use drained canned tomatoes but the texture will not be very good)
• 2 green onions, thinly sliced
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced seeded fresh jalapeno pepper (or if you got pickled jalapeno, it works just as well)
• salt and pepper

1. In a bowl, mix tuna, celery, green onions, mayonaise, relish, mustard, salt and pepper.
2. Spoon 3/4 cup onto centre of each tortilla; sprinkle each with 1/4 cup of the cheese.
3. Fold bottom edge over filling, then sides; roll up.
4. Bake, seam side down, on small greased rimmed baking sheet in 400F oven until golden and cheese is melted.
5. Tomato Salsa:.
6. In a bowl, combine tomatoes, onions, parsley, jalapeno pepper, salt and pepper.
7. Halve burritos diagonally; serve with salsa.

tuna, stalks celery, green onions, light mayonnaise, sweet pickle, mustard, salt, pepper, whole wheat tortillas, cheddar cheese, fresh tomatoes, green onions, parsley, pepper, salt

Taken from www.food.com/recipe/baked-tuna-burritos-with-tomato-salsa-202804 (may not work)