Another lunch! Another wrap!
This time, I decided to add tuna to one of my favourite sides – tzatziki! I love the fresh combination of cucumber, mint and yogurt. And tzatziki is very versatile! Great as a side to braaied (it is a South African thing!) chicken, pork or beef. Haven’t combined it with fish before, so this was one of those experimental meals! LOL! And I think it was pretty successful!
Okay, first tzatziki:
1/2 grated cucumber, sprinkled with salt and left for about 30 – 60 minutes to get rid of the extra moisture. I always leave it in a coriander to strain. Squeeze out any excess water, make sure to get it all out – with your hands is actually the easiest, or press it between 2 side plates.
Next stir in about 100ml plain fat free yogurt, 1 tablespoon of grated onion, 1 finely crushed garlic clove, a small handful of finely chopped mint (dried mint works well), black pepper and my secret ingredient – a sprinkling of Aromat.
Drain 1 tin of tuna (in brine). It is very important to make sure all water is drained, otherwise the mixture gets very soggy. Mix the tuna and tzatziki together – I added a few springs of finely chopped dill, and some salad onions.
And voila! Leave in the fridge for a few hours for the flavours to develop. I had on a wrap, with some colourful cherry tomatoes and lettuce.
Again, any filling that works well as a wrap filling can be served in pitas, on whole wheat bread or just add a handful of lettuce leaves, and you have a lovely, fresh and filling salad.
Fresh and yummy!