Ingredients
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
Method:
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.