Salmon Seafood Rounds

1 can (15 ounces) salmon
2 cups drained tuna (water packed)
1 package (8 ounces) cream cheese, softened
4 tablespoons mild or medium salsa
2 tablespoons chopped fresh parsley
1/4 teaspoon ground cumin
8 flour tortillas (8 inches)
Finely Chopped water chestnuts (optional)
1 teaspoon lemon juice (optional)

Drain salmon, remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley. (Add cumin if desired). Spread about 2 tablespoons of the fish mixture (either the salmon OR the tuna) over each tortilla. Roll each tortilla up tightly and wrap individually with Plastic wrap (Refrigerate for 2-3 hours). Slice, each tortilla into bite-sized pieces.

Yield: 48

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Cajun Country -- New Iberia, Louisiana