Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks slightly creamy. Set aside.

Prepare the Vegetables: Finely dice the celery and red onion. Taking the time to get a small, neat dice means you get a little bit of everything in each bite. Chop the parsley and capers. Place all your prepared vegetables into a medium-sized mixing bowl.

Flake the Tuna: Open and thoroughly drain the tins of tuna. I find that pressing the lid down firmly against the tuna before you fully remove it is the best way to squeeze out excess water. Add the drained tuna to the mixing bowl with the vegetables.

Break Up the Tuna: Using a fork, gently flake the tuna and break it into smaller pieces. Be careful not to mash it into a paste; you want to maintain some of its texture.

Combine the Salad: Give the dressing another quick shake, then pour about three-quarters of it over the tuna and vegetable mixture. Gently toss everything together with the fork until just combined. Have a taste and add more dressing, salt, or pepper if you think it needs it. I find that letting it sit for 5 minutes allows the flavours to meld beautifully.

Warm the Wraps (Optional): For extra soft and pliable wraps, you can warm them for 10-15 seconds per side in a dry frying pan over a medium heat, or for 10 seconds in the microwave.

Assemble the Wraps: Lay a warmed wrap on a clean surface. Arrange a layer of crisp lettuce leaves down the centre, leaving a border around the edges. Spoon half of the tuna salad mixture on top of the lettuce.

Fold and Serve: Fold in the bottom edge of the wrap, then fold in the two sides tightly to enclose the filling. You can slice it in half on the diagonal or serve it whole. Repeat with the second wrap and serve immediately.