Ingredients
- 4 tortillas
- 100 g of finely sliced iceberg lettuce
- 300 g of tinned tuna, well drained
- 400 g of cottage cheese, well drained
- 30 ml of balsamic vinegar
- 2.5 ml of ground black pepper
- 2.5 ml of Tabasco
- 100 g of radish, finely chopped
- 60 ml of chives, finely chopped
Instructions
- Distribute the lettuce evenly over the tortillas.
- Mix all the other ingredients together, making sure the tuna is well separated.
- Place the mixture on the tortillas and roll up. Fasten with a strand of chive or pins made from fresh rosemary sprigs.
Notes
Serve with a green salad.