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INGREDIENTS

1 tablespoons cooking oil
1 teaspoon minced garlic
¼ teaspoon minced ginger
1 bird’s eye chili, chopped
1 tablespoon chopped spring onion
2-180 grams Century Tuna Flakes in Oil, drained
2 tablespoons oyster sauce
1 tablespoon peanut butter
2 tablespoons water

2 teaspoons lime juice
2 cups shredded lettuce
1 medium cucumber, deseeded and cut into strips
1 medium carrot, peeled and cut into thin strips
2 tablespoons chopped cilantro
¼ cup coarsely chopped roasted peanuts
Pinch of salt, or according to taste
Pinch of ground black pepper
4 large flour tortilla

PROCEDURE

Heat cooking oil in a pan and sauté garlic, ginger, chili, spring onion and Century Tuna.  Add oyster sauce, peanut butter and water.  Cook 2 minutes or until heated through.  Set aside.

In a bowl, toss together lime juice, lettuce, cucumber, carrots, cilantro and peanuts.  Season with salt and pepper according to taste.  Portion vegetables and prepared tuna into four large tortillas, placing them across the center. Tuck in ends then roll tightly to enclose filling.  Serve cold or warmed. Cut in half before serving to reveal the filling.

Makes 4 servings.

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