Experience the best of dunch with our Hoki Summer Salad and Tuna Wrap Delight. Enjoy succulent hoki fillets paired with a refreshing salad for dinner, then transform the leftovers into a mouthwatering tuna wrap packed with flavor for a delicious lunch the next day. Prep once, savour twice with this versatile and satisfying lunch recipe.
| 1 pack | Sealord Hoki fillets (classic, lemon pepper, potato crumb or gluten free) |
| 100g | Cherry tomatoes – halved |
| Cos lettuce | |
| 1/2 | Cucumber, sliced |
| 100g | Fresh mozzarella balls, sliced |
| 10-15 | Basil leaves |
| 2 tbsp | Pesto dressing |
| 2 | 95g can Sealord Lemon Pepper Tuna (can use spring water) |
| 4 small | Whole wheat tortillas |
| Salt and pepper to taste | |
Cook the Hoki Classic Crumb fillets as per the instructions on the box.
While the hoki fillets are cooking, prepare the summer salad. In a large bowl, combine the cherry tomatoes, cucumber, mozzarella balls, basil leaves, and cos lettuce.
Drizzle the pesto dressing over the salad and toss to coat. Season with salt and pepper to taste.
Place some of the salad into a bowl for your meal and the rest of the salad into a lunchbox for the next day.
When the fish is cooked, cut into pieces and arrange over the salad you had placed into the bowl for dinner.
Add the 2 wraps and 1 can of Sealord Tuna Lemon Pepper into each lunchbox
Assemble the tuna wraps the next day for lunch:
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
