A healthy meal and a delicious way to catch up on your veggie intake :). Not to mention extremely easy and fast to make as long as you have some tortilla wraps on hand: just open a can of tuna in water, season it, mix with raw red onion and sesame seeds, wrap it up and serve alongside a generous serving of field salad sprinkled with a little virgin olive oil and white balsamic vinegar. Delicious, you'll see.
Note: Some cooks recommend toasting sesame seeds before use for a more intense flavor. I prefer them raw to maintain all their nutritional qualities. But if you want a stronger sesame taste, just fry them for about 5 minutes, stirring so they don't get burnt, without oil, in a dry non-stick pan, until you can start smelling sesame :).
Last year: Crepes with macadamia cream and lychees.
Two years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.
Ingredients (serves 2):
- 2 tortillas
- 150 g drained tuna from the can (oil-free)
- 4-5 tablespoons raw sesame seeds
- 1 red onion (or 2 small ones)
- 1 teaspoon Tabasco sauce (or more to taste)
- salt and pepper to taste (first taste the tuna to see if salt is really necessary)
- 200 g salad leaves (field salad in our case)
- 2 tablespoons virgin olive oil
- 1 tablespoon white balsamic vinegar
Open the can of tuna, peel the onions etc.
Drain the extra liquid from the tuna, finely chop the onion(s). Season the tuna with Tabasco and salt and pepper if you want and start warming the tortillas. Place one tortilla at a time on a plate and spread on it half the tuna and half the chopped onion:
Also spread half the sesame on top:
Wrap it up and cling its bottom in something to keep it wrapped. Repeat for the other tortilla. Then make the salad. Tear the leaves with your hands in a salad bowl (they maintain flavor if you don't use metal):
Season the salad with extra virgin olive oil and white balsamic vinegar and mix well. It's done, serve immediately:
Dig in! :)