Tuna Salad Wrap
Serves 2
This is a great wrap, full of bright, fresh flavours. The filling can also be served overtop baby salad greens for a gluten free alternative.
1 cup canned cannellini beans, rinsed and drained
1 garlic clove, minced
2 tsp lemon zest
1 tsp Dijon mustard
2 tbsp extra virgin olive oil, divided
1 tbsp chopped fresh parsley
1 can tuna in water, drained
1 tbsp chopped fresh basil
2 tbsp chopped kalamata olives
½ celery rib, finely chopped
½ tomato, diced
1 tbsp finely chopped red onion
2 tbsp finely diced red pepper
1 tsp lemon juice
2 sprouted whole grain tortilla wraps
½ cup baby arugula leaves, washed and dried
salt and freshly ground black pepper to taste
In a bowl, coarsely mash beans with a fork. Stir in garlic, lemon zest, mustard, 1 tbsp olive oil and parsley. Season with a pinch of salt and pepper to taste.
In another bowl, break up tuna with a fork or potato masher. Stir in basil, olives, celery, tomato, onion, red pepper, lemon juice and remaining 1 tbsp olive oil until well combined. Season to taste with salt and pepper.
To assemble wrap, spread bean mixture over tortilla wraps almost to the edge. Evenly divide arugula and tuna mixture down center of wraps. Roll tortilla around filling, cut in half and serve alongside soup or a salad for a filling lunch or dinner.