Combine tuna, mayonnaise and sweet chili sauce. Season. Spread over sandwich wraps and top with spinach and grated carrot. Roll up to enclose filling.
Wrap in parchment paper and tie with string.
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.
ieces. Set aside.
Open tuna and drain well. Drain black
In a bowl using electric mixer, combine tuna, cream cheese, pineapple, sunflower seeds, parsley and curry powder; mix until well blended.
Spoon about 1/3 cup filling onto each tortilla. Roll up. Makes 6 wraps.
TO FREEZE: Wrap well with plastic wrap, over wrap in heavy foil. Freeze for up to 6 weeks.
TO SERVE: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; eat at noon, when thawed.
The Best Freezer Cookbook.
Combine all ingredients (except wraps) in a bowl.
Once thoroughly combined, spoon 1/4 of mixture on each tortilla wrap.
Wrap like a burrito.
Chill in refrigerator for 2-3 hours and enjoy!
Open your can of tuna and drain well.
Empty contents of can into a bowl, and add mayo and ricotta.
Shred your carrots into the bowl, and stir well.
Add all spices, and stir thoroughly.
Add celery and mix through.
Heat your tortilla in a heated skillet until warm and slightly crispy, OR toast your pita.
Add grapes to tuna mixture and stir lightly.
Spread desired amount of tuna on tortilla OR in pita, and serve!
I like to serve with some sliced pears on the side; it adds a nice touch!
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
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
Put the wraps on the work surface and spread with 2 tbsp of aioli. Evenly distribute the salad greens, tuna and onions on the wraps, leaving a margin of about 1 1/8 inches around the edge.
Roll up the wraps tightly and cut them in half. Cut the greaseproof paper into 1 1/2 inches wide strips and wrap them around the lower halves of the wraps. Fasten them with kitchen twine and serve.
Drain the two cans of tuna of oil or water and
Heat half the reserved tuna oil in a large skillet
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.
Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.
rown.
(Butter gives the recipe more taste but a non
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.
1. Mix all tuna chunks, onions, raisins, pickle, coriander leaves and garlic powder.
2. Add salt and pepper to taste.
3. Lay flat the wanton wrap and put one tablespoon of the mixture at the center and top with the cheeses.
4. Fold the wrap in a triangular shape, sealing each sides with water. Continue with the rest of the wraps.
5. Heat the corn oil in a deep pan or fryer. Once heated, drop 3-4 pieces, avoiding to touch each other. Fry until golden brown.
6. Once cooked, drain excess oil and set on a plate with paper towels.
o chill.
Empty drained tuna into a large bowl. Break
Drain tuna or chop chicken finely.
Place tuna, cannellini beans, onion, parsley, and