Good Recipes from Friendly Eaters
Dish of the Week: California Style Tuna Salad Rolls
thecurvycarrot.com
1 can (6 oz.) 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 lettuce
1 cucumber, peeled and coarsely shredded
1 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 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. From Epicurious, July 2008, by Tracey Seaman and Tanya Wenman Steel.
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