2 flour tortillas
3 ounces whipped cream cheese spread
2 tablespoons drained capers
salt and pepper to taste
2 tablespoons fresh chives
several large basil leaves
3 ounces albacore tuna, well-drained
1/4 cup coarsley diced peeled cucumber
2 tablespoons minced red onion
2 tablespoons chopped roasted red pepper or pimiento
Lemon juice, to taste, or 1/2 a lemon
Heat oven to 250 and warm tortillas for 10 minutes in aluminum foil.
Lay out warmed tortilla and spread evenly with cream cheese, leaving a 1-inch border. Sprinkle capers, salt, pepper, and chives over the cream cheese. Top with basil leaves, tuna, cucumber, red onion, and roasted red pepper, distributing them evenly among tortillas. Sprinkle with salt, pepper, and lemon juice.
Fold bottom of tortilla halfway up over filling, then, starting at one end of the unfolded sides, roll tortilla tightly until it completely encloses the filling, leaving the top open.
From Take a Tin of Tuna.