017 / 75 · A Lunch Without Cooking

Tuna, Sweetcorn and Pickle Tortilla Rolls

2 large tortilla rolls · Active 15 min · Total 15 min

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Tuna, sweetcorn and chopped pickles make a fast tortilla filling when the day calls for almost no cooking. A little mayonnaise holds the mixture together, while dry lettuce keeps the tortilla from becoming wet immediately. Make the rolls close to eating rather than leaving them in a warm vehicle.

Jump to ingredients

Tuna, sweetcorn and pickle tortilla rolls.

Drain before mixing

Press liquid from the tuna and drain the corn and pickles well. Excess liquid is the main reason this filling leaks. Flake tuna with a fork, then stir just enough to combine. The pickle pieces should be small so a bite does not pull a large strip from the roll. Taste before adding salt: the tuna, pickles and mayonnaise may already provide enough.

Fold for a small table

Spread filling in a short rectangle below the tortilla’s center, leaving side borders. Fold the sides inward, then roll from the bottom firmly without squeezing. A paper wrapper gives you a clean way to hold it. If packing for later, keep the rolls chilled in a rigid container and eat within a day. Neither canned fish nor mayonnaise makes the assembled meal shelf-stable after opening.

Ingredients

  • 1 can tuna in water, 5 oz (142 g), drained
  • 1/2 cup canned sweetcorn, drained (80 g)
  • 2 tablespoons finely chopped dill pickles (30 g)
  • 2 tablespoons mayonnaise (30 g)
  • 1 teaspoon lemon juice (5 ml)
  • 1/4 teaspoon black pepper
  • 2 large flour tortillas (120 g)
  • 2 large dry lettuce leaves

Set out

Mixing bowl, Fork, Small chopping board

Allergens

Wheat, Fish, Egg. Check labels and substitutions.

Make it

  1. Flake tuna in the bowl. Mix with corn, pickles, mayonnaise, lemon and pepper.
  2. Lay a dry lettuce leaf on each tortilla. Divide filling between them, keeping the side edges clear.
  3. Fold sides inward and roll tightly from the bottom.
  4. Serve immediately or wrap, place in a covered container and refrigerate promptly.

Measure once from a larger tin

If a corn tin leaves extra, transfer it to a covered container and refrigerate promptly. Plan its next use rather than leaving an opened tin beside the sink.

A useful detail

Choose tortillas large enough to enclose the filling without forcing the seam; about 10 inches (25 cm) is useful.

Another way

  • Use canned salmon instead of tuna, removing unwanted skin or bones.
  • Replace pickles with 1 tablespoon drained capers, chopped.

Keep it well

Keep at 40°F/4°C or below and eat assembled rolls within 1 day. Refrigerate within 2 hours, or 1 hour above 90°F/32°C. For travel, use an insulated bag with two cold sources; do not leave rolls in a parked vehicle.