California
Style Tuna Salad Rolls
Ingredients
2 cans albacore tuna, in water, drained and flaked
Mayonnaise, as desired, just enough to moisten (4-5 Tlbs)
10-inch flour tortillas (lg burrito size, I used the spinach/green tortillas to mimic seaweed)
Flat dark green leaf lettuce (Boston, red leaf, etc)
2 med zucchini, chopped julienne (long matchsticks)
2 medium carrots (can use several baby carrots), chopped julienne
1 red bell pepper, julienne
Flavored cream cheese like garden veggie (I used Laughing Cow)
Instructions
1. Combine the tuna with the mayonnaise in a small bowl and mix until blended. Set aside.
2. Lay the tortillas on a work surface and spread cream cheese over entire surface. You can leave a bit of space on the right/left sides since those will be cut off, but spread clear to the edge of the top and bottom of tortilla. This will help seal it when you roll it up.
3. Place one lettuce leaf on the lower middle 2/3s of the tortilla, press slightly and it will stick flat to the cream cheese.
4. Arrange the zucchini, carrots, and pepper sticks lengthwise in rows on top of the lettuce
5. Spoon the tuna in a line next to/on top of the vegetables (away from the edge).
6. Roll each tortilla up snugly into a cylinder. You can cut crosswise in half or use a sharp, thin knife and slice into 1 1/2 inch rounds (like a California roll). Arrange on plate and serve as an appetizer or as a light refreshing meal.
Variations:
Switch out or add the following veggies ~
Avocado; peeled, pitted, and sliced 1/2-inch thick
Seedless/English cucumber, chopped julienne
I got about 5 rolls per tortilla. I made 4 tortilla wraps (cut up) and served them with fruit and salad for a light summer dinner. Easy, crisp, and delicious!
