Tuna salad wrap
May 31, 2018



  • 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
  • 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 


  1. 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. 
  2. 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.
  3. Season to taste with salt and pepper. 
  4. To assemble wrap, spread bean mixture over tortilla wraps almost to the edge.
  5. Evenly divide arugula and tuna mixture down center of wraps.
  6. Roll tortilla around filling, cut in half and serve alongside soup or a salad for a filling lunch or dinner.Photo by @tracey_ayton



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