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Broccoli Tuna Roll-ups

 Broccoli Tuna Roll-ups
It's easy to enjoy your guests when you h ave this main dish on the menu. It's one you can make ahead and then warm up as you mingle. I often take this as a "dish to pass" and it's a crowd-pleaser every time!—Jenna Lee Garrett, Norman, Oklahoma
3-6 ServingsPrep: 10 min. Bake: 35 min.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 2-1/2 cups broccoli florets, cooked
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 can (2.8 ounces) french-fried onions, divided
  • 6 small flour tortillas (6 to 7 inches)
  • 1/2 cup chopped tomatoes, optional


  • In a small bowl, combine soup and milk; set aside. In a medium bowl,
  • combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions
  • and 3/4 cup of the soup mixture; mix well. Divide mixture among
  • tortillas and roll up.
  • Place, seam side down, in a greased 11-in. x 7-in. baking dish. Pour
  • remaining soup mixture over tortillas. Sprinkle with tomatoes if
  • desired.
  • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with
  • remaining cheese and onions. Return to the oven for 5 minutes.
  • Yield: 3-6 servings.
Nutritional Facts: 1 serving (1 each) equals 384 calories, 19 g fat (8 g saturated fat), 45 mg cholesterol, 1,035 mg sodium,

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Broccoli Tuna Roll-ups (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.