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Ingredients
- 1 (12 ounce) canchunk light chunk tuna in water, drained
- 14 cup mayonnaise
- 12 cup chopped celery
- 2 large flour tortillas (10-inch)
- 6 slices carrots
Method
- In a mixing bowl, stir together tuna, mayonnaise and celery, breaking up any large chunks of tuna.
- Place half of the tuna salad on each tortilla in a line, slightly below the center of the tortilla; make a line of carrot strips along the middle of the tuna salad.
- Roll into a cylinder, sushi-fashion.
- Trim ends and cut each roll across into 6 pieces.
- Place into resealable lunch containers, cut side up.
