California Style Tuna Salad Rolls

Name: California Style Tuna Salad Rolls
Yield: 4 servings
Ingredients: 1 1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked; 1 3 tablespoons mayonnaise; 1 1/4 teaspoon wasabi paste or freshly ground black pepper, to taste; 1 Two 10-inch flour tortillas; 1 2 medium leaves Boston lettuce; 1 1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds); 1 1 medium carrot, peeled and coarsely shredded; 1 1/2 of a ripe avocado: peeled; 1 pitted; 1 and sliced 1/2-inch thick

From the kitchen of Carly

Flaked tuna mixed with wasabi-spiked mayo wraps into tender tortillas loaded with crisp cucumber, sweet carrot, buttery avocado, and cool lettuce. These rolls deliver California freshness in portable form, perfect for lunch boxes or quick dinners when you need something light but satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked
13 tablespoons mayonnaise
11/4 teaspoon wasabi paste or freshly ground black pepper, to taste
1Two 10-inch flour tortillas
12 medium leaves Boston lettuce
11 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)
11 medium carrot, peeled and coarsely shredded
11/2 of a ripe avocado: peeled
1pitted
1and sliced 1/2-inch thick

Instructions

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 tablespoon 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.