Tuna Salad Rolls

  • 1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon 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 of the mayonnaise, and wasabi paste in a small bowl and mix until blended.

Lay the tortillas on a work surface. Spread 1/2 tablespoon of the mayonnaise on each tortilla and arrange the lettuce on top of both; arrange the 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.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
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