Name: Moroccan tuna wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1 1/2 tablespoon slivered almonds; 1/2 wedge preserved lemon; 1/4 small red onion (25g), chopped finely; 1 small clove garlic, crushed; 95 gram canned tuna in olive oil, drained; 1 tablespoon finely chopped fresh coriander leaves (cilantro); 1 1/2 tablespoon low-fat mayonnaise; 1/4 teaspoon ras el hanout; 20 gram feta cheese, crumbled; 1 large wrap (50g); 1/2 medium egg (plum) tomato (40g), sliced thickly; 20 gram rocket (arugula) leaves

Moroccan tuna wrap

Packed full of flavour and zesty Moroccan spices, this creamy tuna and tomato wrap is perfect for a tasty work lunch that'll leave you totally satisfied.

Skip to Recipe

Serves 1

Prep

15M

Cook

10M

Total

25M

Ingredients

1 1/2 tablespoon slivered almonds

1/2 wedge preserved lemon

1/4 small red onion (25g), chopped finely

1 small clove garlic, crushed

95 gram canned tuna in olive oil, drained

1 tablespoon finely chopped fresh coriander leaves (cilantro)

1 1/2 tablespoon low-fat mayonnaise

1/4 teaspoon ras el hanout

20 gram feta cheese, crumbled

1 large wrap (50g)

1/2 medium egg (plum) tomato (40g), sliced thickly

20 gram rocket (arugula) leaves

Method

1.Roast nuts in small dry frying pan over medium-high heat until browned lightly. Remove from pan; cool.

2.Discard flesh from preserved lemon, wash and dry rind; chop rind finely.

3.Place lemon, onion, garlic, tuna, coriander, mayonnaise, ras el hanout, cheese and nuts in medium bowl. Use a fork to mash until combined. Season to taste.

4.At work, place tuna mixture in centre of wrap, top with tomato and rocket. Roll up firmly to secure filling.

Ras el hanout is a Moroccan spice mix found in specialty spice shops and some delicatessens. Pack tuna mixture, tomato and rocket in separate containers and assemble at work.
Note

Women's Weekly Food

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