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Tuna Salad Wrap
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.
Ingredients:
1/3 bell pepper
1/8 tsp mustard
1 can of tuna
1 green onion
2 tbsp corn
sweet gherkin
2 tbsp mayo
2 tortillas
lemon juice
lettuce
pepper
salt
Directions:
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.
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These look great! I love the color and a perfect way to serve them. Makes a boring little lunch seem special. I think I will try these today.
You said before that you had a food processor. I was wondering what brand it is. Every time I see a Kitchenaid on sale here, I think of you! LOL
Vicky, I wish :)
Kitchenaids are crazy expensive here. Just the kitchenaid -without any add ons- is already somewhere around $600 – $650 in Holland. Since I don’t bake a whole lot, I mainly use it for chopping, grating etc etc. My old Kenwood was ‘only’ $116, came with an enormous amount of add ons (from a spice mill to a juicer) and it works perfectly. So I’ll stick with that one for a while :)
Awesome. These look really fun to make too. I may do it when I’m home next week and have my nieces for the day :-D
Mmmm!! I made this for lunch today and it is good! I didn’t have any peppers or lettuce and I substituted relish for the gerkhin and it was still delicious! Thank you for a wonderful recipe!
I really like the corn addition! And everything a good combo for leftover salmon or cod – I always seem to have just a bit left.
And thanks Kay for the snow photography help over at P.W. – It is coming down like it means it. If it warms up a bit after this storm is over, I will get a chance to experiment.
Kristy, when can I send Jayden over?:)
I was looking at your food processor (which isn’t available here in Canada or the US-I think). It’s a LOT nicer than the ones we have. Lots of attachments and power. I don’t think you would ever need a kitchenaid. But I think I want a Kenwood!
Looks like a great lunch, and beautiful, too. They remind me of giant sushi.
Vicky, it comes with enormous amount of attachments. But what really drew me to it was the size; it’s efficiently small, so to speak. Dutch houses are -especially compared to American houses- very small. Our kitchens are also a lot smaller. As much as I like a kitchenaid, they’re kinda big and I doubt I’d have the room to leave it on the countertop all the time.
I love wraps for a quick meal too, so easy and fresh, and you’re right, a great way to use up whatever vegetables you have left.
What I really admire is the way you served them. That glass idea is ingenious.
Now I have a lot of glasses but not that style. I’ll have to go to World Market or Pier One and find some! I have a Pampered Chef food Chopper I use for small jobs that I like.
Lindie, I really wouldn’t go through all that trouble. Just use whatever glasses you have and put a little lettuceon the bottom of the glass, thast’ll lift the wraps a little, or just put two of them in one glass if you have smaller and lower glasses!
I kinda like chopping everything myself (in this case I had help:) it’s almost therapeutic.
Gorgeous presentation! Never has tuna salad looked so appealing…
These look so good!! I especially love your photos -they make the food look even better!
Kay, you always make everything almost too pretty to eat!
Dan
Hi, Kay. Its Katie in Leiden again. What is this liquid butter you mentioned over at PW’s? I always buy the real butter at AH (the cheap one in a yellow wrapper). Everything else always looked like a kind of margarine or whipped spread to me, and I don’t want to cook with either of those things. Is the “liquid butter” actual butter?
Thanks :-) You can always respond to kjf330 at gmail dot com
Katie
Katie, it’s called Campina Botergoud vloeibaar. It’s dairy butter in liquid form, much easier to use than the one in the wrapper. Surprised you’re not using it yet if you don’t like margarine. Overhere they store it in the same section as the liquid margarines.
This is the perfect dish to serve for lunch when my non-chicken/beef/turkey friend comes over. Thanks for posting. She will be so appreciative.
I love it that you always teach us the step-by-step with lots of photos! A lot of work on your side, but it is truly appreciated!
Hi,, it’s my first time to see your blog and i was really astonished with the pictures that everytime i look at it that i got hungry… i tried your tuna wrap and it is a success,,, and my hubby find’s it echt lekker dat ik moet echt vaak maken..nice to learn new recipes to your blog… thank’s…
Hi Kay, I found your blog today and made those wraps tonight. Really delicious! I think I’ll be testing more of your recipes soon.
Greetings from Germany
Hi there, I was looking for dessert recipes and stumbled onto this one. I bet it tastes great and all but I’m pretty sure that it’s not a dessert. This isn’t meant as criticism, it’s only meant to give you the opportunity to make your perfect site even more perfect. ;))
Afraid you’re not going to find a lot of desserts here. I absolutely hate sweet foods and I seldom to never eat desserts. I also seldom to never bake. Heck, my 6 year old is better at baking than I am :)
There are plenty of websites out there that are filled to the brim with cookies, cakes, ice cream… anything you could possibly want for dessert. But my site will never be one of them :)