Tuna and avocado wrap: the best recipe
Rest:
Ingredients · Servings 4 people
- 4 pieces of large tortillas
- 2 cans of tuna in brine
- 2 ripe but overly soft avocados
- 3 tablespoons of mayonnaise (homemade if possible)
- 1 teaspoon of Dijon mustard
- 0.5 piece of red onion
- 0.5 pieces of lime (for the juice)
- 1 packet of baby sprouts
- cell
- freshly ground pepper
Method · 15 min
- Drain the tuna and place it in a bowl. Roughly flake it with a fork. Add the mayonnaise, mustard, and the peeled and finely diced red onion. Mix well and taste before seasoning with salt and pepper to your liking.
- Cut the avocados in half and remove the pit. Scoop out the flesh and roughly mash it with a fork in a large bowl while drizzling it with freshly squeezed lime juice.
- Fill the tortillas with a handful of baby greens arranged in a bed in the center, leaving about 2 cm of free space around the edges. Add the tuna mixture, then the avocado.
- Fold over two sides of the wrap before rolling it up tightly (without tearing it). Cut in half diagonally and enjoy immediately.
"For an exotic and spicy twist, add a few drops of Tabasco to your tuna-mayonnaise mixture. Also, incorporate some thin slices of mango alongside the avocado."
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