California Style Tuna Salad Rolls

Ingredients for California Style Tuna Salad Rolls

• 1 can (170g) light tuna fish, preferably packed in water, drained and flaked

• 45ml mayonnaise

• 1/4 teaspoons wasabi paste or freshly ground black pepper, to taste

• Two 10-inch flour tortillas

• 2 medium leaves Boston lettuce

• 1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)

• 1 medium carrot, peeled and coarsely shredded

• 1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick

Combine the tuna, 2 tablespoons mayonnaise, and wasabi paste in a small bowl and mix until blended.

Lay the tortillas on a work surface. Spread 1/2 tablespoons mayonnaise on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot, and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.