Tuna wrap


for 4 servings
4 wraps without lard
4 x 80g cans Rio Mare Tuna in Olive Oil
2 ripe tomatoes
1 ripe avocado
4 Tbsp mayonnaise
2 carrots
50g mixed salad
½ lemon
salt and pepper to taste

Stampa Ricetta

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Product used

Tuna in Olive Oil



    1. Peel and grate the carrots and cut the tomatoes into cubes. Peel the avocado, remove the pip and slice.

    2. Heat a non-stick frying pan over a low flame, add the wraps, one at a time, and dry-fry for about 30 seconds on both sides. Remove from the pan.

    3. Spread a tablespoon of mayonnaise over each wrap, top with the avocado slices and the drained tuna, and garnish with the cubed tomatoes, grated carrots and salad.

    4. Season with a few drops of lemon juice, a pinch of salt and a generous sprinkling of pepper. Roll up the wraps, making sure that none of the filling spills out. Warm quickly in the frying pan, cut in half diagonally and serve.

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