Tuna wraps with avocado

Halve the avocado, remove the kernel, peel the fruit and cut the flesh into mini- cubes. Drizzle with 1 tbsp. lemon juice.

Mix the pepper with the rest of the lemon juice, the sunflower oil, ginger syrup and soy sauce. Scoop the tuna and avocado cubes through this sauce.

Place the tortillas in a warm oven or a hot frying pan to make them supple.

Divide the iceberg lettuce over the tortillas. Distribute the tuna-avocado mixture. Roll them up or fold them in the shape of a point bag.

Serve them sprinkled with the onions.