This tuna mayonnaise is a snack that I go back to time and again at home. I vary it a little bit. Sometimes, I use pesto instead of the mustard and horseradish. Or I serve it on homemade wheaten bread. Instead of the spring onions, I might use chives or some diced red or white onion. One thing stays the same, though, and that is Shines Albacore Irish-caught tuna from Killybegs, which always tastes great.
These tandoori chicken wraps could be enjoyed as a dinner or in a lunchbox. This is a lovely way to cook chicken and it is very easy to carve. You could put it in pita bread or a wrap and add spices to your taste. For a dinner, I would slice it on the diagonal and serve with a wedge of lemon. Killowen Farm in Enniscorthy make a beautiful yoghurt with all of the milk coming from their own cows.
4 skinless chicken breast fillets
4 soft wholemeal flour tortilla wraps
1 Little Gem lettuce, shredded
¼ cucumber, cut into wafer-thin slices
2 tbsp finely chopped red onion
For the marinade:
150g (5oz) thick Greek yogurt
1 garlic clove, crushed
1 heaped tsp freshly grated root ginger
½ tsp ground cumin
½ tsp garam masala
¼ tsp chilli powder
good pinch of ground turmeric
1. First, make the marinade. Place the yogurt in a bowl and add the garlic, ginger, cumin, garam masala, chilli powder and turmeric.
2. Cut the chicken breast fillets into thin strips and stir into the yogurt mixture.
3. Cover with cling film and set aside to marinate for at least half an hour, but up to two days in the fridge is fine.
4. When ready to cook, preheat the grill to medium. Arrange the marinated chicken strips on a foil-lined grill rack and cook for 4–6 minutes, turning occasionally, until cooked through and lightly golden.
5 Meanwhile, warm the tortilla wraps in the microwave or on a dry heated frying pan for about 15 seconds on each side. Divide the tandoori chicken among the warmed wraps and scatter over the shredded lettuce, cucumber and red onion.
6. Roll up tightly, then wrap in greaseproof paper and then tin foil to pack for lunchboxes or cut on the diagonal and arrange on plates to serve.
2 wholemeal poppy seed bagels, halved
3 tbsp mayonnaise
2 spring onions, finely chopped
1 tbsp rinsed capers
½ tsp Dijon mustard
½ tsp horseradish cream (from a jar is fine)
squeeze of lemon juice
1 x 200g (7oz) tin of tuna in olive oil, drained
sea salt and freshly ground black pepper
1. Preheat the grill to medium and lightly toast the bagels, cut side up, or toast them in the toaster.
2. Meanwhile, place the mayonnaise in a bowl and beat in the spring onions, capers, mustard, horseradish and a squeeze of lemon juice. Season to taste and gently fold in the tuna.
3. Divide the tuna mayonnaise among the bottom halves of the bagels, then sandwich together and cut each one in half. Wrap in greaseproof paper and place in lunchboxes or arrange on plates to serve.