Tuna wraps

Ingredients for 3 servings:

• 2 small cans of tuna in oil (160 g each)
• 1 can kidney beans, 400 g
• 1 bell pepper(s), red or yellow
• 1 stalk of spring onion(s)
• 1 handful of arugula
• 6 cherry tomatoes
• 1 tbsp Dijon mustard
• 5 tbsp balsamic vinegar
• herbal salt
• ½ lemon(s), juice
• ½ tsp cumin
• salt and pepper
• 6 m.-sized tortilla(s) (preferably homemade)
• some natural yogurt or skyr
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for about 6 medium-sized tortillas, filling can also be eaten as tuna salad

Wash the arugula under hot (!) running water and drain in a colander. Briefly fry the drained and washed kidney beans with olive oil in a pan over medium heat. Season with a pinch of salt, pepper, and cumin, deglaze with the lemon juice, and remove the pan from the heat. Drain the oil from the tuna cans, but don’t squeeze it all out! Place the fish meat in a bowl and flake it with a fork. Add the chopped bell peppers, tomatoes, and spring onions to the bowl with the slightly cooled kidney beans and mix well. Mix well with balsamic vinegar, Dijon mustard, herb salt, and pepper. Fold in the arugula. Spread some natural yogurt or skyr on the tortillas, place about 2 heaped tablespoons of filling on the bottom third, and roll them up to form a wrap. Wrap the bottom third of the wrap with a strip of aluminum foil or something similar and fold it over (this way there’s less mess). Great as a snack, for a quick bite, etc. We like to eat them in the evening, combined with a good tomato or pumpkin soup, etc. Tip: The tuna filling can also be eaten as a tuna salad and is still delicious the next day!