California Style Tuna Salad Rolls

Ingredients

* 1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked
* 3 tablespoons mayonnaise
* 1/4 teaspoon wasabi paste or freshly ground black pepper, to taste
* Two 10-inch flour tortillas
* 2 medium leaves Boston lettuce
* 1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)
* 1 medium carrot, peeled and coarsely shredded
* 1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick

Preparation

Combine the tuna, 2 tablespoons mayonnaise, and wasabi paste in a small bowl and mix until blended.

Lay the tortillas on a work surface. Spread 1/2 tablespoon mayonnaise on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot, and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half.