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- Ingredients
- Recipe
- Can of tuna1 unit(s)
- Ricotta Cream2 tablespoon
- Capers2 dessert spoon
- Salt and pepper1 to taste
- Lemon1 unit(s)
- Carrot1 unit(s)
- Arugula1 unit(s)
- Lettuce1 unit(s)
- Natural Yogurt1 unit(s)
- Rap105 unit(s)
- Sour sauce: mix natural yogurt with half a lemon, salt and pepper
- Tuna pate: mix the tuna with half a lemon, salt, capers, pepper and two tablespoons of ricotta cream
- Grate the carrot well Wash lettuce and arugula leaves
- Pass the rap10 in the frying pan, leave 30 seconds on each side, remove, pass the sour sauce, put the tuna pate in the middle, put the grated carrot, and the lettuce and arugula leaves, drizzle the leaves with a little more sauce and roll
- Cut in half and serve with a little sauce on the side.
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