There are times I simply lack the energy or desire to cook (yes, it really happens!). When I’m running out of time, had a rough day or simply forgot to yank something out of the freezer, I always fall back on simple wraps. They’re so versatile, pretty much anything goes. I just open my fridge/pantry, see what’s in there and combine it all. It can vary from cheese and baloney slices, leftover chicken with apple slices and curry mayonnaise to some sort of potato and vegetable stuffing.
It’s just a really easy, fast and very satisfying meal. Also a great way to clean out your vegetable & fruit drawer! You can stuff them with anything you like, make the weirdst combinations. Now I love my Tuna Deluxe, but I don’t always have olives or red onions lying around, plus the ciabatta takes a little time in the oven making this recipe even faster than the tuna deluxe. I really like the combination of flavors, it’s all basic stuff that I always keep in my fridge and pantry.
1/3 bell pepper
1/8 tsp mustard
1 can of tuna
1 green onion
2 tbsp corn
2 tbsp mayo
Color explosion! I mobilised my favorite extra pair of hands and made them work for food! Wash and finely mince 1/3 of a bell pepper. No bell pepper around? Just throw in a tomato.
Go for one reasonably sized green onion or two smaller ones. Wash it and finely chop it.
Sweet gherkin; party sticks, as they call them here. Nothing, absolutely nothing, works better with tuna than gherkins and especially sweet gherkins. Match made in fish heaven. Finely mince one or two gherkins.
Add everything to a bowl, add two heaping tbsp corn, 2 tbsp mayonnaise, a heaping 1/8 tsp Dijon mustard and squeeze a little lemon juice on top of it all. The corn gives such an amazing sweet crunch to it; it just works.
Give it all a good stir and taste to see if it needs more mustard or lemon juice. Usually these quantities give a perfect balance between sweet, fresh and sour. Pardon me while I drool over the colorful veggie palette.
Drain the tuna and add it to the vegetable mix. Now gently fold everything together; be careful not to puree the tuna, it just doesn’t look good! You wanna see some flakes there!
Season with a little salt and pepper to taste—adding a little cayenne or curry powder also works really well.
The tortillas. You can nuke them for a few seconds, I never do, though. I want it easy and fast.
Just put a layer of pretty green lettuce on top of the tortilla, spoon some of the tuna salad on top (make sure you don’t come too close to the edges) and start rolling that baby!
Slice them in half and serve them in a clumsy yet artistic way! It’s fun! Actually, this is the perfect way to serve them at get-togethers. I think it looks pretty but what’s even more important; it keeps them rolled up.