AVANTAGES SPECIAL EDITION
No. 33 (2014)
Gluten free
Wrap with tuna and summer vegetables with capers.
2 people
Preparation: 10 minutes
60 grams of tuna in brine / 20 grams of sprouts (alfalfa, radish, fenugreek, ...) / 4 pitted black olives / 1 punnet of Mediterranean vegetables foam Raymond House / 2 totrtillas Corn / 1 tablespoon capers / salt and pepper
- Roughly chop the olives. Drain tuna and Crumble. Add all the vegetables foam, salt, pepper and mix.
- Spread the tortillas and spread to the mix, sprouts and capers. Wrap patties on themselves and fold the ends of the rollers to hold the filling.
- Cut the rollls in half and hold the wrap with a wooden pick.
Nutrition advice: interleave a lettuce leaf between the slab and foam. Replace the tuna by marinated tofu in soy sauce and grilled quickly to the pan.
