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Crumbed Hoki & Summer Salad + Tuna Wraps

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, savor twice with this versatile and satisfying dunch recipe.
35 mins
Prep 15 Mins + Cook 20 Mins
Serves 2
10 ingredients


1 pack
Sealord Hoki fillets (classic, lemon pepper, potato crumb or gluten free)
Cherry tomatoes - halved
Cos lettuce
Cucumber, sliced
Fresh mozzarella balls, sliced
Basil leaves
2 tbsp
Pesto dressing
95g can Sealord Lemon Pepper Tuna (can use spring water)
4 small
Whole wheat tortillas
Salt and pepper to taste


Step 1 of 7

Cook the Hoki Classic Crumb fillets as per the instructions on the box.

Step 2 of 7

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.

Step 3 of 7

Drizzle the pesto dressing over the salad and toss to coat. Season with salt and pepper to taste.

Step 4 of 7

Place some of the salad into a bowl for your meal and the rest of the salad into a lunchbox for the next day.  

Step 5 of 7

When the fish is cooked, cut into pieces and arrange over the salad you had placed into the bowl for dinner.

Step 6 of 7

Add the 2 wraps and 1 can of Sealord Tuna Lemon Pepper into each lunchbox 

Step 7 of 7

Assemble the tuna wraps the next day for lunch:

    • Warm the tortillas in a dry frying pan or in the microwave, following the package instructions.
    • Spread a tablespoon of pesto dressing over each tortilla.
    • Add the canned tuna, cherry tomatoes, cucumber, mozzarella, and basil leaves onto each tortilla.
    • Fold the sides of the tortilla in and roll it up tightly from the bottom.

Nutritional Information

*Nutrition figures are averages only
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