1.Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl.
2.Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
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.
n a small bowl, combine tuna and spaghetti sauce. Spoon into
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Stir in peas, tarragon and tuna, then return sauce to bubble
Combine tuna with parsley, lemon, oil, tomatoes, salt, and pepper.
Place on tortilla.
Top with baby spinach.
And roll them up.
Top each tortilla with lettuce leaf.
Mix tuna, celery, water chestnuts, pecans and dressing. Spoon evenly onto tortillas.
Roll up tightly.
Drain the two cans of tuna of oil or water and
Puree Marinade ingredients(first 5) in food processor until a paste is achieved.
Marinate Tuna Steaks for 24 hours.
Remove Tuna from Marinade and place in Cure for 24 hours. (the salt, sugar, and pepper).
Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.
Serving Ideas:.
GARNISHES: Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread.
rown.
(Butter gives the recipe more taste but a non
Flake tuna into a medium bowl. Add corn and mayonnaise.
Spread avocado over lavash and season to taste. Arrange tuna mixture over avocado then top with spinach. Roll up lavash tightly to enclose. Wrap in plastic wrap and refrigerate until ready to serve.
Spread guacamole over wrap, leaving a 1/2 inch border.
Sprinkle tuna over guacamole.
Layer on lettuce leaves and tomato slices.
Wrap up and enjoy!
in medium bowl, combine lettuce, tuna, onion and capers; set aside
Mix soft cheese, grated carrots, chopped marjoram, lime zest and juice in a bowl. Season then toss with tuna.
Place 2 lettuce leaves on each wrap then spread tuna and cream cheese mixture on top. Roll up tightly, wrap in foil and chill in the fridge for at least 1 hour. To serve, unwrap and slice. Garnish with marjoram.
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
Pour some water into a shallow dish. Add rice paper sheets and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
Place a rice paper wrap on the counter and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll.
Fold in ends and continue to roll up. Repeat for each wrap.
nd allow to cool. Wrap in plastic wrap and then place in
Take the four tuna fillets and wrap two pieces of bacon around
Drain tuna or chop chicken finely.