Tuna Salad Wrap

 
I've had a pretty busy day today.  I went to the grocery store this morning and picked up a bunch of things to make my granola and a few other bits.  It amazing how much a few bits can add up to these days, especially if you are trying to eat healthier.  
 
It shouldn't be that way really.  They should make junk food more expensive and healthy food cheaper, but that makes sense, and most things the shops do hardly ever make sense.  I think my main beef about fresh fruit and vegetables is that it only lasts a couple of days once you get it home, depending on where you buy it. 
 
I find if you shop in the more expensive shops it tends to be of a better quality and fresher, but my days of shopping in expensive shops are long gone now I am not working full-time.  So I tend to have to pick up less and go more frequently, rather than do a weekly shop, only getting in what we can eat within a couple of days so that nothing gets wasted.
 
Today I gave Todd leftovers from yesterday for his dinner.  He had chicken and a baked potato and some tender-stem broccoli.  He was quite happy with that. (I'll be showing you the recipe for that chicken tomorrow.  It's a real winner/winner!) 
 
I had a lovely Tuna Salad Wrap with plenty of raw veg and some of that tender stem broccoli. I did take mine out well before it was finished cooking.  I only just blanched it. Todd likes his well done. 😖  We are all different.  I'm just lucky I can get him to eat broccoli at all. My father never would. 
 
We were both happy with our dinners.  The Tuna Salad is a recipe I pinched and adapted from a Weight Watchers site.  Theirs was pretty plain.  I added a few things for color and crunch. 
 
Things like spring onions and red pepper strips.  They had their red pepper chopped.  I didn't want it chopped. 
 
I also added a layer of fresh baby spinach leaves . . .  both for color and for nutrition . . .  and for the crunch. 
 
I spread my filling out really thinly and then laid the pepper strips and spinach on top of it before rolling the wrap up really tightly. 
  
I then refrigerated it for about an hour so that I could cut it into neat little slices.  That would be the perfect way to serve it in a lunch box to take to work.  So pretty, and easy to eat. 
Yield: 1Author: Marie RaynerPrint Recipe
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Tuna Salad Wrap

This makes a large wrap, suitable  for lunch, especially when sliced into rounds and served with a variety of raw veg for munching on.  Healthy and delicious!

ingredients:

• 1 (150g) tin of white tuna, in water, drained well (3 ounce tin)
• 1 large whole grain wrap bread
• 2 TBS fat free mayonnaise
• 1 tsp grainy  Dijon mustard
• 1 TBS fat free plain yogurt
• 2 TBS finely chopped celery
• 2 TBS finely chopped spring onion 
• 1/2 small red pepper cut into strips
• a handful of baby spinach leaves, de-stemmed
• 1/2 tsp sea salt with lemon
• 1/4 tsp coarse black pepper

instructions:

1. Drain the tuna well and flake into a small bowl.  Add the chopped celery and spring onion, mixing well together.  Stir together the mayonnaise, Dijon mustard, yogurt, lemon salt and black pepper.  Mix this into the tuna mixture, combining all and mashing it well together.
2. Lay out your wrap on a flat surface.  Spread the tuna over the wrap to cover, leaving about 1/2 inch free all the way around.  Lay out the pepper strips  lengthwise on top of the tuna in rows, leaving about an inch in between the rows.  Cover with the spinach, in a single layer. Roll up as tightly as you can from one edge.  Wrap well in cling film and chill for about an hour. 
3. Cut into 1 inch slices to serve.

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In all truth I could not eat the whole thing and so I wrapped the remainder up and put it in the fridge for tomorrow.   I don't know what's happening to my appetite lately.  I get filled up a lot faster, and I just don't seem to be able to eat as much as I used to, which isn't exactly a bad thing when you think about it!  Bon Appetit!