Tuna Wraps with a Japanese Vinaigrette

For supper today, we got the tortillas out the fridge and ate them cold with tuna and a Japanese viniagrette. I would suggest warming the tortillas on the stove in a dry pan before eating them once cold - or else they go brittle and a bit bready.

This is how I made the Japanese viniagrette:

3 tbspn canola oil

2 tbspn vinegar

1 tbspn sesame seed oil

1 tbspn soy sauce

1 tspn lemon juice

pinch of suagr

sesame seeds (we didn't have these so I improvised with spring onion).