French · Lunch
Tuna and Vegetable Wrap
Seared tuna flaked and folded into a wheat wrap with shredded carrot, cucumber, radish and lettuce, bound with a lemon-Dijon mayonnaise. Capers and parsley add a briny, herbal French bistro accent. Rolled tight and halved, it is served cold as a light handheld lunch.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
36.2gProtein
22.1gFat
33.8gCarbs
4.9gSugar
4.1gFiber
880mgSodium
94mgChol
3.4gSat Fat
760mgPotassium
90mgCalcium
2.6mgIron
3.2mcgVitamin B12
14mgVitamin C
protein-rich
herb-salt
all-time-classics
quick-lunch
Instructions
1
Prep
Pat the tuna dry, season with salt and pepper. Julienne the carrot, cucumber, and radish; shred the lettuce; chop the capers and parsley.
2
Sear
Heat olive oil in a small skillet over medium-high heat and sear the tuna fillet 1–2 minutes per side until the outside is opaque but the centre stays pink and rare.
3
Assemble
Lay the tortilla flat, spread mayonnaise mixed with mustard and lemon juice down the centre, then layer lettuce, carrot, cucumber, radish, tuna, capers, and parsley in a tight line.
4
Plate
Fold in the sides of the tortilla, roll tightly, slice diagonally in half, and serve cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g fresh tuna fillet
- 22 wheat flour tortilla (20-inch)
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
- 11 carrot
- 44 in (10cm) piece cucumber
- 22 radish
- a small handful of lettuce
- 2 tsp2 tsp capers
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp olive oil
- salt, to taste
- black pepper, to taste
