- 3 5-oz. cans tuna in water, drained
- 1/4 cup slivered almonds, lightly toasted
- 2 tablespoons minced red onion
- 2 tablespoons dried currants
- 1 tablespoon jarred hoisin sauce
- 2 teaspoons mild curry powder
- 1/4 cup reduced-fat mayonnaise
- Salt and pepper
- 4 leaves romaine lettuce
- 4 whole-wheat tortillas
- calories 293
- fat 15 g
- satfat 1 g
- protein 33 g
- carbohydrate 39 g
- fiber 7 g
- cholesterol 47 mg
- sodium 1458 mg
How to Make It
In a bowl, combine tuna, almonds, onion, currants, hoisin sauce, curry powder and mayonnaise and mix well to combine, breaking up any large chunks of tuna with a fork. Season with salt and pepper.
Lay 1 leaf of lettuce in center of a tortilla and top with 1/4 of tuna mixture. Fold in edges of tortilla and roll like a burrito, enclosing tuna within. Repeat with remaining tortillas, lettuce and tuna. Cut each wrap crosswise on diagonal and serve.
Choose a side. Serve spoonfuls of mango chutney with the wraps for a sweet, spicy kick. Baked potato chips and a pickle add a nice crunch.
Wrap it up. Whole-wheat tortillas deliver a nutty taste along with fiber and other nutrients. You can also try spinach or tomato tortillas, which provide a shot of color and flavor.
Unwrap it. Instead of wraps, try this salad on toasted whole-grain bread or scooped into pitas. Another option: Spoon it on top of mixed greens tossed with a lemon vinaigrette.
Swap fruits. Don't have currants? Stir in raisins instead.