Peggy’s Tuna Curry in Tortillas

Servings: 2

Prep Time: 4 minutes

Cook Time: 4-7 minutes

Price: $4.35 per serving

Difficulty: Easy

Ingredients, all organic:
● 1 Tuna Steak
● 1 Cup of Fish Broth
● 2 Tortillas
● 1 Cup of Bell Peppers
● ½ Cup of Plantain Slices
● 1 Tablespoon of Sour Cream
● 1 Egg
● 2 Small precooked Potatoes
● 1 Teaspoon of Madame Jeanette
● 1 Teaspoon of Cilantro
● 1 Tablespoon of Garlic
● 2 Tablespoons of Peggy’s Signature Masala
● 1 Teaspoon of Cumin

Nutritional Fact: Did you know bell peppers are a great source of vitamin C?

Tools:
● Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
1. Place the tuna in a pan over a medium flame with 1 cup of fish broth. Add in 2 small pre cooked potatoes, ½ cup of plantain slices, 1 cup of bell peppers, 2 tablespoons of Peggy’s Signature Masala, 1 teaspoon of cumin, 1 teaspoon of cilantro, 1 teaspoon of Madame Jeanette, 1 tablespoon of garlic. Stir it all together.
2. Cook for 4-5 minutes. Just before the end, add 1 tablespoon of sour cream.
3. When done, serve on a plate. Add the pan contents into tortillas starting with the veggies, place the Tuna on top and the egg, and you’re good to go!

Bon Apetito, From Peggy with LOVE!