Tuna with an Indian accent

Difficulty level :
Preparation time : 5 min
Servings : 4 persons

Tuna curry wrap.

A creation of the Exploramer, team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Egg-free
Lactose-free
Nut-free

Ingredients

2 (198 g) tuna in oil
5 ml (½ tsp) curry powder
75 ml (⅓ cup) mayonnaise
35 g (¼ cup) celery, diced
15 ml (1 Tbsp) sweet pickles, diced

coupés en dés
20 ml (4 tsp) honey
50 g (2 cups) Boston lettuce
4 large wheat tortillas, 25 cm (10 inches) in diameter
40 g (¼ cup) red onion or scallions, finely chopped (optional)

Preparation

In a bowl, mix tuna together with mayonnaise, onion, celery,

pickles and curry. Add pepper to taste.
Spread honey on half of each tortilla.
Place lettuce and tuna mixture on the tortillas.
Make a small roll by tightly folding the ends of the tortilla inward.

Learn more

Northern shrimp may be used as a substitute for the tuna.

For a picnic, wrap the tortillas individually en papillote using parchment paper and aluminum foil. Cut in half. Refrigerate until ready to serve.

The honey adds a hint of sweetness and has an “anti-skid” effect when the other ingredients are added.

Before folding in the sides of the tortilla, place all the ingredients on the same side of the tortilla rather than in the middle, which will make it easier to roll.

When rolling, firmly press down so that none of the filling falls out!

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