4 x 95 g cans chilli tuna
1 carrot peeled
1 lebanese cucumber
4 wholemeal Lebanese bread rounds
1 small red onion thinly sliced
½ x 125 g punnet alfalfa sprouts
¼ cup fresh coriander finely chopped (¼ bunch)
1 tblsp lime juice
cracked black pepper to taste
- To make avocado spread, cut avocado in half. Remove stone. Scoop flesh into a bowl. Mash with a fork. Stir in remaining ingredients.
- Drain tuna. Using a vegetable peeler, cut carrot and cucumber into long, thin ribbons.
- To assemble, spread bread rounds evenly with avocado spread. Top evenly with tuna, carrot and cucumber ribbons, red onion and sprouts. Wrap up to enclose.