Tuna Wraps with Avocado

Ingredients

• 0.25 head iceberg lettuce
• 1 can kidney beans (250 g, drained weight)
• 2 cans tuna (135 g each, drained weight)
• 1 small onion
• 3 cloves garlic
• 2 Tomatoes
• 2 tbsp Rapeseed oil
• Salt
• pepper (ground)
• 2 pinch cumin
• 4 tbsp tomato sauce
• 2 tbsp balsamic vinegar
• 2 Avocados
• 4 wheat tortillas

Instructions

1. 1.

   Clean the iceberg lettuce, cut into thin strips, rinse in a sieve and drain well. Drain the kidney beans and tuna.

2. 2.

   Peel the onion and garlic and slice them. Wash the tomatoes, remove stems and chop the flesh. Heat rapeseed oil in a pan. Sauté onion and garlic over medium heat until translucent.

3. 3.

   Add tomatoes and beans, season with salt, pepper and cumin. Simmer for 4–5 minutes over low heat, stirring occasionally. Add tuna, tomato sauce and balsamic vinegar, stir briefly and remove from heat.

4. 4.

   Halve the avocados, pit them, scoop out the flesh with a spoon and cut into strips. Lay tortillas on a work surface and top with avocado slices. Distribute tuna and lettuce over the tortillas, roll up, secure the wraps with wooden skewers and serve.