75 g (3 oz) canned sweetcorn, drained, or frozen sweetcorn
4 tablespoons mayonnaise
4 wholemeal flour tortillas or thin chapattis
1 tub cress, cut
4 pinches of paprika
Place the eggs in a saucepan of water and bring to the boil. Reduce the heat and simmer for 10 minutes until hard-boiled. Remove from the pan and plunge into cold water to cool.
Meanwhile, place the tuna and sweetcorn in a mixing bowl and season with pepper. Add the mayonnaise and mix together.
Lay the tortillas or chapattis on a chopping board and divide the tuna mixture between them, piled across the middle of each. Shell the eggs and roughly chop, then scatter over the tuna mixture. Scatter with the cress. Sprinkle each with a pinch of paprika, then roll up tightly and cut in half to serve. Wrap in greaseproof paper to travel, if liked.