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.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 1
  • Print


Moroccan tuna wrap
  • 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
  • 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.

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