Tuna wrap – recipe

For the tortillas:

• 15 dkg flour
• 2 tbsp cooking oil
• 1 coffee-spoon’s worth of salt
• lukewarm water

For the filling:

• 1 can Maruzzella tunasteak slices (in a salty brine)
• 3 tbsp plain yoghurt
• 1 tbsp mayonnaise
• 1 tbsp mustard
• salt, black pepper, lemon juice to taste
• 10 dkg (canned) sweet corn
• 10 dkg cucumber diced
• 10 dkg tomatoes diced
• 1 package baby spinach

How to prepare:

• To make the tortilla, mix your dry ingredients with just enough water so it becomes a cohesive dough. Divide your dough into four parts, and stretch them into thin disc shapes. Finally cook them in a hot, dry, non-stick pan.
• Get rid of the liquid from your can of tuna, then mix the tuna with the yoghurt, mayo and mustart. Season them with salt and pepper (and, if you feel like it, some lemon juice) to taste, then add all your vegetables, and mix everything together.
• Spread the baby spinach on your tortillas, and then spoon some of your tuna-veggie mixture on top. Folding in the two ends first, roll up your tortilla to finish your wrap.
• HINT: instead of corn and baby spinach you could use any other type of fresh vegetable, or a pre-made salad mixture!