TODAY’S RECIPE: Tuna mayo wraps

BREAD-free wraps. SERVES 2.

Ingredients

2 drops rapeseed oil 2 x 140g fresh tuna fillets, defrosted 1 ripe avocado ½ tsp English mustard powder 1 tsp cider vinegar 1 tbsp capers 8 romaine lettuce leaves 16 cherry tomatoes, preferably on the vine, halved

Method

1. Brush tuna with a little oil. Heat a non-stick pan, add tuna and cook for one minute each side (or a minute or so longer for a thicker fillet). Transfer to a plate to rest.

2. Halve and stone avocado and scoop flesh into a small bowl. Add mustard powder and vinegar, then mash to a smooth mayonnaise. Stir in the capers. Spoon into two small dishes and put on serving plates with lettuce leaves, and tomatoes.

3. Slice the tuna (it should be slightly pink inside) and arrange on the plates. Spoon some avocado ‘mayo’ on the lettuce leaves and top with tuna and cherry tomatoes and a few extra capers. To eat, roll up into little wraps.