1 small onion, chopped

2 bird eye chili, chopped

¾ tsp. salt

1/2 of a lime, juice

1 canned tuna

1 avocado

2 boiled eggs

4 atta roshi


1_ Put onion, bird eye chili, salt and lime juice into a bowl, squeeze to let the juice out.

2_ Add tuna mix to combine everything. Chop avocado and boiled eggs, add to the tuna mixture and mix.

3_ Divide the tuna salad into four atta roshi or tortillas and spread, roll each roshi and secure both ends with a tooth pick. Divide each roll in two and serve.

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