1. Put the rice for bulk in a saucepan with the stock, bring to a simmer and cook for 15 mins, stirring occasionally. Drain and run under cold water, turning the riceuntil it's completely cold. Drain well. Tip into a bowl, add the tuna and soy sauce for zing and mix well.
Zingy Tuna Burritos
Ingredients
4
servings
-
- 150 g
- 600 ml
- 300 g
- 160 g
- 1 tbsp
- 4
- 80 g
- 60 g
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Preparation
2. Pick up the carrot with kitchen towel and gently squeeze to remove some of the excess moisture. Divide between the wraps in an approximate rectangular shape in the centre of each.
3. Scatter a small handful of the watercress, spinach and rocket salad for crunch over the carrot for colour. Spoon a quarter of the rice, tuna and bean mixture on top – continuing the rectangular shape.
4. Working on one at a time, with the longest end of the filling facing you, fold in the sides then roll up, finishing with the seam facing downwards. Cut in half, if liked, to serve. Serve with the remaining salad.
