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California Style Tuna Salad Rolls

['1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked', '3 tablespoons mayonnaise', '1/4 teaspoon wasabi paste or freshly ground black pepper, to taste', 'Two 10-inch flour tortillas', '2 medium leaves Boston lettuce', '1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)', '1 medium carrot, peeled and coarsely shredded', '1/2 of a ripe avocado: peeled', 'pitted', 'and sliced 1/2-inch thick']

Combine the tuna, 2 tablespoons mayonnaise, and wasabi paste in a small bowl and mix until blended.
Lay the tortillas on a work surface. Spread 1/2 tablespoon mayonnaise on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot, and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half.

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