Description
A tuna salad wrap is light, refreshing and satisfying.
Ingredients
Scale
- 2– 4.1 ounce cans tuna, drained (I buy Sustainable Seas Solid Albacore Tuna in water)
- 1 celery chopped
- 1 large carrot diced
- 2 Tablespoons purple onion, minced
- 1/4 cup mayonnaise, preferably homemade
- juice of half lemon
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 4 iceberg or romaine lettuce leaves for wraps
- optional toppings: sliced black olives, avocado slices, cilantro sprigs, red pepper flakes, freshly cracked pepper, minced purple onion
Instructions
- To a large mixing bowl, add tuna, celery, carrot, onion, mayonnaise, lemon juice, black pepper and salt. Mix well with a wooden spoon.
- Lay out 4 large iceberg lettuce leaves and place a large scoop of tuna salad into the center. Top with desired toppings. I add sliced olives, avocado slices, cilantro sprigs, red pepper flakes, freshly cracked pepper and minced onion. Fold left leaf over the center and then the right leaf over the left leaf. Bon Appetit! If you are just making 1 or 2 wraps, store left over tuna salad in a sealed container in the fridge for up to 2 days. Enjoy!
Notes
Nutritional value includes avocado slices per each wrap.
- Prep Time: 15 mins