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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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First published in Chatelaine's 09/2003 issue. © Rogers Media Publishing Inc Ingredients:
1/2 small ripe mango, peeled |
2 green onions |
3 tablespoons mayonnaise, preferably light |
2 tablespoons fresh coriander or 2 tablespoons basil, coarsely chopped |
1 tablespoon soy sauce |
2 teaspoons lime juice, freshly squeezed |
1/2 teaspoon chili flakes (optional) |
6 ounces can tuna, drained |
2 flour tortillas, about 9 inches (23 cm) |
fresh coriander sprigs (optional) or basil leaves (optional) |
Directions:
1. Slice mango pulp into long thin strips.
2. Slice onions in half lengthwise, then cross-wise into 3 long pieces.
3. In a bowl, stir mayonnaise with coriander, soy sauce, lime juice and chili flakes.
4. Stir in tuna.
5. Evenly divide mixture between tortillas and spread in a line down centre. Cover with mango strips, onions and a few coriander sprigs.
6. Wrap tortilla around filling and slice in half.
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