Pesto Tuna Wraps Recipes

Steps:

• In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.

Steps:

• Wash and dry lettuce and tear into small pieces. Set aside.
• Open tuna and drain well. Drain black olives, too.
• Mix tuna, pesto, and ranch dressing in a bowl.
• Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
• Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
• Place tortilla on a flat surface.
• Scatter lettuce onto tortilla.
• Spoon Tuna salad on top of the lettuce.
• Roll up your wrap and you're done!
• WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

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:

• Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
• Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
• Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.

Steps:

• Place bread on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn and broil 2 minutes longer or until golden brown. , Combine pesto and mayonnaise; spread over toasted bread. Top with tomato, tuna, pepper and cheese. Broil for 2-3 minutes or until cheese is melted.

Steps:

• Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
• Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.
• Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
• Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
• Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

Steps:

• Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
• When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.

Steps:

• Make sure the tuna is as well drained as possible, I squeeze mine in a sieve.
• Mix with pesto and pepper to taste.
• If you want a more"spreadable" consistency, mix in the mayonnaise.
• A little lemon juice adds some zing if you like a more tangy flavour.
• Refrigerate for at least 20minutes to allow flavours to meld.
• Serve either as a sandwich or on crackers.

Steps:

• Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 mins of cooking time. Drain, reserving a mug of cooking water.
• Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.
• Tip the pasta and veg back into the pan and add the pesto, both cans of tuna and the soured cream or cream cheese, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta.