Green Girl Goodies, August 2012
Those who
have known me for a long time are probably very surprised to see a canned tuna
recipe posted on my blog. Ever since I
can remember, I have felt very strongly about the stuff: it smells and tastes like what I feed my
cats. Always sure I didn’t want to eat
cat food, I have always avoided canned tuna, especially in the form of the
always popular tuna salad. I believe in
giving things another try and when I made this version of tuna salad for my
boyfriend I was shocked when I tasted it.
Not only was it edible, but it was enjoyable as well! I wouldn’t go as far as to say tuna is my new
favorite food but I will be working it into my eating routine a bit more. I pick the tuna packed in water to avoid the
extra fat!
Yield 2
large or 4 mini wraps/sandwiches (approximately 1 ½ cups)
1 5 oz can
Tuna in water, drained
¼ c Celery,
small dice
3 tb Red
Pepper, small dice
3 tb Yellow
Onion, small dice
1 tsp
Jalapeno, minced
1 tb
Mayonnaise
1 tsp Dijon
Mustard
½ tsp
Tapatio
½ tsp Lemon
Juice
1 pinch
Kosher Salt
6 turns
Freshly Cracked Black Pepper
- Drain the
tuna well and mix all the ingredients together in a large bowl.
- Let stand at
least an hour to let the flavors combine.
The tuna salad with hold up to 4 days properly refrigerated.
FOR THE WRAPS:
2 8” Flour
Tortillas
½ c Romaine
Lettuce, shred
¼ c Spinach
4 ea Tomato
Slices
Kosher Salt
Freshly
Ground Black Pepper
- Place a
large saute pan over medium heat and place the tortilla inside, warming it
slightly and making it more malleable.
- Place the
warmed tortilla on a plate and evenly distribute the spinach and lettuce over
the center of the tortilla.
- Place a
layer of tuna salad over the lettuce.
- Place tomato
slices over the tuna salad.
- Season the
tomato slices with a pinch of salt and a pepper to your taste.
- Fold the
left and right ends in towards the center and roll up the tortilla as tightly
as you can. Pictured below is one large
and one mini wrap:
Up
Next…
Sweet Chile
Lime and Apple Slaw
