EASY TUNA TACOS

Ingredients:

1/3	cup	MAGNOLIA REAL MAYONNAISE
2	tsp	chopped garlic
6	pc	small flour tortillas or pita bread, lightly warmed or toasted
1/2	cup	shredded lettuce leaves
1/2	cup	sliced cucumber
1 (100 g)	pc	tomato, sliced
1 (180 g)	can	tuna chunks in oil, drained

Procedure:

To make garlic sauce, mix mayonnaise and garlic then set aside.
In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
Fold tortilla to secure filling.

Makes 6 servings.

Tip/s:

Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in paper towel, then wrap in aluminium foil and bake at 300°F about 10 minutes and (3) cover tortillas with damp paper towel and microwave for 1 minute.
Buy salad greens that are bright in color, leaves crisp, free of blemishes and smell fresh.

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