I don’t remember who suggested this to me, but it inspired the idea for using olive oil in tuna salad instead of mayo. Click this link for some interesting info. I figure olive oil makes a healthier tuna salad than mayo, even better than the light varieties, including the ones made of soy and whatnot. Aside from the wholesome goodness extra virgin olive oil provides, it also adds no sodium. My hypertension always keeps me looking for any way to cut sodium.
- 2 5-ounce cans chunk light tuna in water
- one scallion (green onion)
- one celery stalk, diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves fresh garlic, minced
- fresh ground pepper to taste
- 6 spinach leaves
- 2 tablespoons hummus
- 1 whole wheat tortilla
Prepare the tuna salad first. Open the can lid, squeeze the juice out of it by pressing the tuna with the lid into your sink or disposal, and place the tuna in a bowl. Chop your scallion into small pieces and add it to the bowl. Add the celery, extra virgin olive oil, lemon juice, and garlic. Stir to mix evenly, then pepper to your taste. Cover the bowl, place it in the fridge, then allow to marinate for at least an hour. Overnight makes for the best results.
Rinse, dry, and remove the stems from the 6 spinach leaves. I recommend the smaller taco-sized whole wheat tortilla for better portion control, fewer calories, and less sodium. Spread a bed of spinach leaves on your tortilla. Take two tablespoons of tuna salad and place it in a thick line across the middle of the bed of spinach leaves to make it wrapping friendly. Place 2 teaspoons of hummus on the tuna. Click for my hummus recipe here. I used spinach hummus in the wrap pictured below.
To make spinach hummus, I follow the hummus recipe in the link above, I use 12 leaves of spinach, with stems removed, that I shred in the blender after mincing the garlic. I also spike the hummus with 2 tablespoons of milled flaxseed, which is rich in B vitamins, minerals, and Omega-3. The very subtle flavor adds a nice touch. The picture below shows how the spinach colors the hummus an appetizing bright green.
After placing 2 teaspoons of hummus on the tuna, wrap it burrito style and enjoy! The versatility of this recipe invites all sorts of creative variations. Please leave comments with your ideas, and mention how it tastes if you tried one.