"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tuna Salad Wrap Recipe

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This recipe for Tuna Salad Wrap, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Tebo
Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 scallions (white and green parts) cut into 1"pieces, 1 rib celery cut into 1"pieces, 2/3 c broccoli florets, 1/2 c packed flat-leaf parsley leave, 1/4 Granny Smith apple with skin, cored and coarsely chopped, 1 can (6.5oz) water-packed albacore tuna, 2 T reduce-fat mayonnaise, 2 wheat, tomato, or garlic-pesto wraps (10" diameter), 2 lg plum tomatoes, seeded and thinly sliced vertically.

Directions:
Directions:
1) Place scallions, celery, and broccoli into food processor. Pulse 6 times to chop coarsely. Add parsley and apple. Pulse 4 times to finely chop. Mixture should be moist but still crunchy. Scoop into bowl, wipe out processor with paper towel.
2) In food processor, combine tuna and mayonnaise. Process until mixture is a spreadable pate, about 45 seconds, scaping down bowl as needed. Season to taste with salt and pepper.
3) Divide tuna between wraps, heap half of vegetables in center, spread to cover tuna. Arrange tomatoes over vegetables.

4) Roll wraps from bottom, making them tight, trim off ends and cut diagonally in half. Refrigerate 2 hours or up to 24 hours.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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