More Great Recipes: Fish | Lunch

Tortillas With Tuna, Egg, & Corn


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Tbsp plain yogurt
1 tsp olive oil
1/2 tsp white wine vinegar
1/2 tsp dijon mustard
1 large egg, hard-boiled and cooled
1 can tuna, drained
7 oz corn (I prefer frozen, but
canned okay)
2 whole wheat flour tortillas
1 container of sprouts, any type
pepper


2 Servings


1 Tbsp plain yogurt


1 tsp olive oil


1/2 tsp white wine vinegar


1/2 tsp dijon mustard


1 large egg, hard-boiled and cooled


1 can tuna, drained


7 oz corn (I prefer frozen, but


canned okay)


2 whole wheat flour tortillas


1 container of sprouts, any type


pepper


To make the dressing, whisk the yogurt, oil, vinegar, mustard, and pepper to taste, until emulsified and smooth.


Shell the egg, seperate the yolk and the white, then mash the yolk and mince the white. Mash the tuna with the egg and dressing, then mix in the corn.


Spread the filling equally over the two tortillas and sprinkle the sprouts on top. Fold in one end and roll up.


Wrap in foil for a packed lunch, or enjoy as a nice, easy summer lunch or dinner. Easy to tweak to however your picky wants.


I found this recipe in a great book called healthy cooking ro your kids.


Pairs Well With


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