Can you make a tuna salad that doesn’t have mayonnaise? Yes, you can! In fact, it can be even more delicious. Simply combine pre-whipped cream cheese with extra-virgin olive oil to create a creamy and flavorful spread. To add some tangy and textural elements, mix in sun-dried tomatoes and relish. This versatile tuna salad can be used in various ways, such as in sandwiches, sushi rolls, gimbap, or lunch salads.
yields
2 wraps
total time
10 mins
equipment
–
ingredients
tuna salad:
- 1 5-oz can tuna (in water and salt added)
- 2 Tbsp red onion, finely diced
- 2 Tbsp sun-dried tomato
- 2 Tbsp sweet pickle relish (without the liquid)
- 3 Tbsp plain cream cheese, spread or whipped
- 1 Tbsp wholegrain dijon mustard
- 1 Tbsp extra virgin olive oil
- Freshly ground pepper
assembly:
- Flour Tortilla
- Butter lettuce
- Balsamic glaze (optional)
directions
Prep
Drain the liquid from the tuna can. Rinse and let dry butter lettuce leaves. Finely dice the red onion and cut the sun-dried tomatoes into small pieces.
tuna salad
Transfer the tuna, onion, and sun-dried tomato to a bowl. Add the remaining tuna salad ingredients and mix together, breaking up the tuna until evenly combined.
assembly
Lay a flour tortilla on a flat surface. Spread the tuna salad evenly over the tortilla leaving the edge clear. Place butter lettuce in the middle and drizzle with balsamic glaze (optional). Roll it up from the bottom as tight as possible, gently pressing down on the ingredients. Cut diagonally across the middle and serve.
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Breakfast For One 