Traditional dishes made with tortillas include enchiladas, filled and then baked in a sauce, and quesadillas, filled with meat and fried in lard. This healthy salad wrap is a delicious light alternative.
TO DRINK: Try De Grendel Sauvignon Blanc 2008: notes of crisp granadilla and vibrant green figs match this light dish.
Tuna nicoise salad wrap
- 400g fresh tuna steaks, portioned
- 75ml (5 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 250g baby tomatoes on the vine
- 15ml (1 tbsp) fresh thyme leaves
- 8 quail eggs or 4 large eggs, soft boiled and halved
- 4 tortilla wraps
- mixed baby salad leaves
- 30ml (2 tbsp) capers
- 16 olives, roasted
Brush the tuna with 45ml (3 tbsp) of the olive oil on both sides and season well.
Grill on a hot griddle pan for 1½ minutes on both sides. Cut into thin slices and set aside.
Drizzle the tomatoes with the remaining olive oil. Season and scatter the thyme leaves over. Roast under a hot grill for 5 – 6 minutes.
Heat the tortillas on both sides in a pan, for about 1 minute. Place the salad leaves, tuna, tomatoes, eggs, capers and olives in the middle of the tortillas. Roll the tortilla, tucking the bottom into the roll to ensure that the filling doesn’t fall out, and serve.