Tuna Niçoise Wrap

A good sarnie is something that we all share and often indulge in at lunch or on a warm evening. I am a firm believer that a sandwich does not have to be boring, as shown in my National Sandwich Week blog. But while we love a good sandwich, it does sometimes get a bit boring.

These Tuna Niçoise Wraps are a great recipe for a quick evening supper, lunch the following day or a picnic recipe. The wraps hold the salad well – much better than a few filmsy slices of wholemeal bread! And nobody wants a soggy sarnie for lunch or at a picnic! They are also packed with plenty of goodness, which is why I love a niçoise. Salmon Niçoise Salad is often on my mid-week food plan. It is quick, easy, healthy and tastes delicious. These wraps offer a nice little alternative, or the perfect solution for a picnic.

I use tinned tuna in this recipe so that I can have the ingredients ready after a busy day at work, but fresh tuna also works very well.

Ingredients: serves up to 6 wraps

Half a cucumber (seeded and roughly chopped)

2 tomatoes (roughly chopped)

Handful of cherry tomatoes (cut in half)

6 medium free range eggs

2 tins tuna (drained)

1 large handful of watercress

Fine green beans (trimmed)

Ground black pepper

6 flour tortilla wraps

For the Dijon Mustard Vinaigrette:

4 tbpsn olive oil

2 tspn Dijon mustard

1 tspn white wine vinegar

small squeeze of fresh lemon juice

• Pop the green beans into a heated oven with a dash of olive oil for around 10 minutes.
• Boil the eggs until hard boiled (around 10 minutes).
• For the dressing: mix everything together in a small bowl and leave to one side.
• Add the watercress, cucumber, tomatoes, cherry tomatoes and olives to a salad bowl. Take the green beans out of the oven, drain off any oil and add to the salad bowl.
• Drain the tins of tuna, flake with a fork and also add to the salad bowl.
• Drain the eggs, cool down with cold water and peel the shell. Cut each egg into quarters and add to the salad bowl.
• Add some black pepper and pour in the dressing. Mix the salad together and take to the table with the tortilla wraps.

• If you are taking for lunch or a picnic then fill the middle of each wraps, wrap the bottom of the wrap and then from one side to the other so that the bottom is not open. Wrap tightly with tin foil and shape the top of the tin foil into a triangle so that you know which way up to eat them!