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: