Packed with veggies, this Mediterranean Tuna Wrap is loaded with flavor and is so easy to make!
Keyword: sandwich, tuna salad
1-5ouncecan of yellowfin tuna packed in olive oildrained
8ouncescanned cannellini beansrinsed and drained
6ouncesmarinated artichoke heartschopped (I used DeLallo)
6ouncessweet and spicy cherry pepperschopped
3tablespoonschopped fresh basil
2tablespoonsfinely chopped red onion
kosher salt and fresh ground pepper
8tablespoonsroasted garlic aioliSee Monday's post
4multi-grain or whole wheat wraps
Lettuce or spinach
In a medium bowl, break up the tuna with a fork and toss together with the beans, artichokes, olives, peppers, basil, onion, olive oil and vinegar. Season with salt and pepper to taste.
(This recipe is for four wraps but you can just make one and store the remaining tuna salad in the refrigerator for up to 48 hours until ready to use.)
Spread 2 tablespoons of the aioli on each of the wraps and top with a small amount of lettuce or spinach. Divide the tuna salad equally among each wrap and spread it out a little bit. Roll the wrap up and cut in half. Serve immediately or roll in plastic wrap and store in the refrigerator until your ready throw your desk out the window.