Tuna and spring vegetable tortillas recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 530 calories / serving
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187433 tuna and spring vegetable tortillas HERO

Combine the tuna, pepper, carrot, cucumber, sweetcorn and shredded round lettuce in a large mixing bowl. Mix well using a fork until the ingredients are just combined then add the mayonnaise, yogurt and some seasoning and mix again until combined.

Spoon into the tortillas and roll up into cylinders. Cut in half and secure each half with a toothpick. Dress the plates with the spinach leaves and a few baby capers then sit the tortilla halves on top.

Serve immediately.

  • Ingredients

  • 4 white flour tortillas
  • 400g canned tuna, drained
  • 250g canned sweetcorn, drained
  • 4 medium carrots, peeled and julienned
  • 2 red peppers, de-seeded and finely diced
  • ½ cucumber, de-seeded and finely diced
  • ½ round lettuce, shredded
  • 300ml plain yogurt
  • 4tbsp mayonnaise
  • 100g baby spinach leaves, to garnish
  • a few baby capers, drained
  • salt
  • pepper
  • Energy 2230kj 530kcal 27%
  • Fat 16g 23%
  • Saturates 3g 17%
  • Sugars 24g 26%
  • Salt 2.4g 39%

of the reference intake
Carbohydrate 70.7g Protein 29.5g Fibre 8.7g


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