Recipe From Food For The Brain Book

TUNA WRAP 

2 servings

INGREDIENTS 

185 g tuna flakes in olive oil,

drained but keep oil

200 g sweet corn

50 g carrots, grated thinly

4 cherry tomatoes, diced

4 lettuce leaves

50 g cucumber, thinly sliced

sea salt & pepper

2 wholemeal tortilla wraps

balsamic vinegar or chilli sauce

dressing, optional 

METHOD

In a bowl, mash the tuna with a little of

the olive oil from the tin. Mix with the corn,

grated carrots and diced tomatoes.

Season with salt and pepper to taste.

In a non-stick frying pan, lightly toast the

tortilla wrap and set aside.

Put a tortilla on a flat surface, place lettuce

leaves in the middle of the wrap. Spread

1 to 2 tablespoonful of the tuna mix over the

lettuce leaves. Add shredded cucumber and

carrots. Then roll the wrap and gently slice

to half.

Repeat with the second tortilla wrap and serve

with a side of salad.

SERVING TIP:

Before wrapping, add a dressing such as

balsamic vinegar or chilli sauce, to taste.

For more information, visit this link!

Food for the Brain has been written specifically for readers in Malaysia and Singapore, with recipes created to suit local tastes. It is available in English and Mandarin, with a Bahasa Malaysia version expected soon. Food for the Brain, is available now through Popular Bookstores, nationwide at an introductory price of RM 15.90 per copy (original price: RM 19.90 per copy). Every purchase of Food for the Brain comes with a complimentary Ayam Brand coconut milk (200ml); while stocks last.