Mix the tuna, onion, celery, lime juice, mustard, herbs and olive oil together. Season well with salt and pepper.
Gently warm both sides of the deli wrap in a dry frying pan and place it on a work surface.
Arrange the tuna salad at one end of the deli wrap. Roll up the wrap, trying to maintain a tight roll. Cover with a piece of cling film and keep in the refrigerator until ready to serve.
To serve, cut the roll into 5cm pieces, discarding the edges. You might need cocktail sticks to hold them together.
1 Mission Wheat and White Deli Wrap
1 x 200 g can tuna steak in olive oil, well drained
1 tablespoon finely chopped onion
2 tablespoons finely chopped celery
1 tablespoon lime juice
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon chopped parsley leaves
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 leaves romaine lettuce