Tuna, crab and avocado wraps

Description

For both the recipes below I've given the basic unit of wrap; that's to say, amounts are sufficient to fill one tortilla, which in turn will yield three pieces once rolled and cut.

Ingredients

For the tuna wraps
1 tsp mayonnaise
½ tsp wasabi paste (available in some supermarkets or from Japanese grocers)
1-2 drops sesame oil
1 soft flour tortilla wrap
½ carrot, peeled and cut into matchsticks
¼ cucumber, halved lengthways, deseeded and cut into matchsticks
75g/3oz fresh tuna, sliced into 3mm/0.2in thick rectangles
For the crab and avocado wraps
70g/2½oz white crabmeat
1 tsp mayonnaise
½ tsp wasabi paste
1-2 drops sesame oil
1 soft flour tortilla wrap
½ ripe avocado, stone removed
small handful finely sliced iceberg lettuce
squeeze lemon juice

Method

1. For the tuna wraps, whisk together the mayonnaise, wasabi and sesame oil in a small bowl, then paint the tortilla wrap with this mixture on one side.
2. Arrange a row of carrots horizontally 2cm/¾in from the bottom of the wrap you have in front of you, then arrange the cucumber on top of the carrot in the same way.
3. Finally, top with the slices of tuna, also lying them horizontally (this makes it easy to wrap up).
4. Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with something that looks like a fat Cuban cigar.
5. Cut across the rolled wrap diagonally to make three pieces.
6. For the crab and avocado wraps, place the crabmeat into a bowl, add the mayonnaise, wasabi paste and sesame oil and mix with a spoon.
7. Lay the wrap in front of you and place the crabmeat on it in a line horizontally, 2cm/¾in from the bottom of the wrap.
8. Scoop out the flesh of the avocado in ½ teaspoon curls, laying these on top of the line of crabmeat.
9. Sprinkle the lettuce on top of the crabmeat in a neat line, then sprinkle with the lemon juice.
10. Roll up tightly from the bottom, to form a fat cigar shape, then slice, on an angle, into three pieces.