Name: Tuna wraps
Total time: 25 min
Yield: Serves 2
Ingredients: 2 eggs; 3 anchovies in olive oil, drained and very finely chopped; 1 tbsp lemon juice; 1 clove garlic, crushed; 1½ tbsp olive oil; 160g tin tuna in spring water, drained; 2 large soft wholemeal tortilla wraps; 20g baby spinach; 1 tomato, sliced; 20g pitted black olives, sliced

2 eggs
3 anchovies in olive oil
drained and very finely chopped
1 tbsp lemon juice
1 clove garlic
crushed
1½ tbsp olive oil
160g tin tuna in spring water
drained
2 large soft wholemeal tortilla wraps
20g baby spinach
1 tomato
sliced
20g pitted black olives
sliced

Method

step 1
Bring a small pan of water to the boil. Carefully lower the eggs into the pan using a slotted spoon and cook for 8 minutes. Drain and rinse under cold running water. Return to the pan, cover with cold water and set aside.
step 2
Meanwhile, gently mash the anchovies in a small bowl, then whisk with the lemon juice, garlic and 1 tbsp of water. Slowly drizzle in the olive oil, whisking continuously. Season lightly with black pepper and set aside.
step 3
Tip the tuna into a large bowl, gently break up, and add half the anchovy dressing. Gently toss together so the tuna doesn’t break down too much. Peel the cooled eggs and thinly slice.
step 4
Lay out the tortillas, then top with the spinach, leaving a small border at the edge. Divide the tuna mixture between the tortillas, then top with the tomato slices and egg. Sprinkle over the olives and drizzle with the remaining dressing. Season lightly.
step 5
Fold in the sides of the wrap, and, while pressing these down, use your thumbs to bring the bottom of the wrap up, and tightly roll up into a wrap so the filling is completely enclosed. Wrap in foil and chill until ready to eat.