Make these nifty wraps with avocado mayo as a great low-carb, high-protein lunch. They’re packed with omega-3-rich tuna and boast three of your five-a-day
Prep:15 mins
Serves 2
2 drops rapeseed oil, for brushing2 x 140g fresh tuna fillets, defrosted1 ripe avocado½ tsp English mustard powder1 tsp cider vinegar1 tbsp capers8 romaine lettuce leaves16 cherry tomatoes, preferably on the vine, halved
STEP 1Brush the tuna with a little oil. Heat a non-stick pan, add the tuna and cook for 1 min each side, or a min or so longer for a thicker fillet. Transfer to a plate to rest.STEP 2Halve and stone the avocado and scoop the flesh into a small bowl. Add the mustard powder and vinegar, then mash well so that the mixture is smooth like mayonnaise. Stir in the capers. Spoon into two small dishes and put on serving plates with the lettuce leaves, and tomatoes.STEP 3Slice the tuna (it should be slightly pink inside) and arrange on the plates. Spoon some ‘mayo’ on the lettuce leaves and top with tuna and cherry tomatoes and a few extra capers. To eat, roll up into little wraps.
