Ingredients
Serves 4
- 4 tortillas
- 4 tbsp mayonnaise
- 1 fennel bulb, thinly sliced
- 1 bunch watercress or cress
- 4 slices Emmentaler AOP, cut into narrow strips
- 1 filleted pink grapefruit
- 1 tin of tuna (160 g), drained
- Salt and pepper
Preparation
-
Heat tortillas according to package instructions and spread out on a work surface. Coat with mayonnaise (up to about 1.5 cm from edge). Mix fennel, watercress and Emmentaler strips together. Place grapefruit fillets in a row on top and add tuna.
-
Roll up tortillas and cut in half diagonally.
Preparation hint
Cut tortillas into slices and fix with skewers. Ideal as party nibbles or appetizers.
Bon
Appétit
Appétit
