Name: White Bean Tuna Salad Wraps
Ingredients: 1 cup chopped red onions or shallots; Zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar); 2 (5- to 6-ounce) cans of tuna packed in olive oil; 2 (15-ounce) cans of cannellini or Great Northern white beans, rinsed and drained; 1/2 cup (loosely packed) chopped parsley or arugula, or 2 tablespoons thinly sliced mint; 1/2 tsp freshly ground black pepper; Salt and more extra virgin olive oil, to taste; 1 package of whole wheat tortillas; 1 cup spring salad mix

Description

A simple lunch that comes together easily and provides a filling meal.

Ingredients

Scale

1 cup chopped red onions or shallots
Zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
2 (5- to 6-ounce) cans of tuna packed in olive oil
2 (15-ounce) cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup (loosely packed) chopped parsley or arugula, or 2 tablespoons thinly sliced mint
1/2 tsp freshly ground black pepper
Salt and more extra virgin olive oil, to taste
1 package of whole wheat tortillas
1 cup spring salad mix

Cook Mode Prevent your screen from going dark

Instructions

Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Combine ingredients in a bowl. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine.
Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste.
If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of extra virgin olive oil. Add salt to taste.
Chill before serving.
Lay tortillas on a clean work surface. Lay salad mix over tortilla. Spread ½ cup of tuna salad over greens. Fold top and bottom half of tortilla into the middle, turn the tortilla to the open edges and fold over like a burrito.