- 1 tsp Dijon mustard
- 1/2 tsp caster sugar
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 200 g canned tuna, drained
- 4 seeded tortilla wraps
- 1 little gem lettuce, separated into leaves
- 20 g baby leaf spinach
- 150 g cherry tomatoes, halved
- freshly ground black pepper
Make a simple vinaigrette by whisking together the mustard, sugar, lemon juice and oil. Flake in the tuna and stir well, then season to taste with salt and pepper. If you have time, leave for 10 minutes so the tuna can absorb the dressing.
Lay out the tortillas on a clean work surface and top with the lettuce and spinach leaves. Spoon the tuna on top, then scatter over the tomatoes.
Fold up the bottom edge of each tortilla, before folding over the sides. Wrap tightly in greaseproof paper before packing into a lunchbox.