Tuna and avocado rice paper wraps
- 2 x 180g cans tuna in spring water, drained
- 1 ripe avocado, diced
- 8 spring onions, chopped
- 250g cherry tomatoes, quartered
- 400g can corn kernels, drained
- 300g salsa
- 12 sheets rice paper
- 3 cups watercress
Total fat 12g
Saturated fat 3g
Dietary fibre 8g
1 In a large bowl combine tuna, avocado, spring onions, tomatoes, corn and half the salsa. Mix gently.
2 Fill a large bowl with warm water. Place 1 sheet rice paper in at a time and soak for 30 seconds. Remove then place on a damp tea towel.
3 Place watercress in centre of each rice paper sheet. Top watercress with some tuna mixture. Fold in sides of rice paper to cover filling and form a parcel. Halve before serving. Place the remaining salsa in a bowl and use as a dipping sauce.
Make it gluten free: Check salsa is gluten free.
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Hanu de Jong
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