Italian Tuna Wrap Recipes

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions., Spread 1/4 cup tuna mixture over each tortilla; top with 1/3 cup cucumber mixture. Fold in sides of tortillas and roll up.

Steps:

• In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
• Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
• Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
• Enjoy!

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Steps:

• Combine tuna, onion, parsley and olive in medium bowl.
• Whisk together olive oil, peel, lemon juice, salt and pepper in a small bowl. Pour about 2/3 dressing over the tuna mixture; toss to evenly coat. Pour remaining dressing over the greens, in another bowl; toss to evenly coat.
• Divide tuna mixture among wraps. Top with 1-1/2 cups greens and tomato slices. Roll up wraps.

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

Steps:

• 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
• 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
• 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
• 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Steps:

• To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
• To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
• Pour dressing over salad; toss to combine.
• Split bread lengthwise almost all the way through; spread open.
• Line bottom half of bread with tomatoes; top evenly with salad mixture.
• Replace top half of bread to enclose.
• Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
• Cut loaf crosswise, through plastic wrap, into 4 equal portions.
• SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
• PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.

Steps:

• Warm tortillas individually in microwave for about 17 seconds each for flexibility.
• Sprinkle 1 tsp Parmesan cheese into along the middle of each tortilla.
• In a small bowl, combine tuna and spaghetti sauce. Spoon into 3 equal portions into tortillas.
• Place romaine lettuce into tortillas.
• Place three slices of pepperoni into tortillas.
• Wrap up tortilla by edges.
• Carefully place into oiled frying pan and cover over medium-low heat till golden brown. Carefully flip tortilla and continued frying till golden brown. Add more oil if necessary.
• Alternatively, baste with olive oil and broil 1 minute.
• Serve warm.