Fresh Yellowfin? Try a Mediterranean Tuna Wrap
Have you ever thought of combining fresh cooked tuna with crunchy vegetables and then a Mediterranean dressing--inside a pita wrap? By the way, that's called a tuna wrap and so, that's what this recipe is all about. I just love a good tuna wrap and this recipe uses super tasty ingredients. So tasty, you almost forget how healthy this meal really is.
A healthy meal is an understatement. You'll find, fresh tuna, olive oil, olives, tomatoes and then yogurt and vinegar. Plus, it's wrapped up in a whole grain all wheat pita bread. Now, that's healthy!
Mediterranean Tuna Wrap (make 8 wraps)
2 pounds yellowfin tuna diced into 1/4” cubes (bluefin optional)
Frisee lettuce (iceburg lettuce optional)
6 stocks of green onions chopped
½ head, or 1 pound of celery chopped, leafs included
1 ½ cherry tomatoes cut into halves
4 tablespoons of olive oil
3 tablespoons red wine vinegar
4 tablespoons of mayonnaise
4 tablespoons of Greek yogurt
1 lemon juiced
30 kalamata olives coarse chopped, pits removed
Coarse black pepper
4 large whole wheat pita breads (enriched white optional)
How To Make A Tuna Wrap
1. Start by first boiling 6 quarts of salted water in a large pot. Once the water comes to a rolling boil, then add the diced tuna. And then only cook until the tuna turns white or opaque, usually, less than a minute. Drain and cool off in refrigerator for at least 15 minutes.
2. Next, in a large mixing bowl add the celery, onions, cilantro, kalamata olives, and then the tomatoes. Now add salt, pepper and then mix. Continue by adding the cold tuna, yogurt, mayonnaise, red wine vinegar and then the juice of one lemon. Set aside.
3. One at a time, heat the pita breads by placing them directly on top of lit burner on your cook top stove. Allow them to char and puff up. Once cooled, cut them in half. With your fingers, spread the cut portion apart of each pita half until you expose the inside pockets of the pita breads.
4. Finally, start by placing a large leaf of frisee lettuce inside the pita pocket and then fill with tuna salad. Serve and enjoy!
Equipment, Kitchen Gadgets And Ingredients I Use For This Recipe
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➤ Greek Kalamata Sliced & Pitted Olives 7-oz $6.81 http://amzn.to/2FphHmE ➤ 12-inch Chef's Knife $19.95 http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch $44.95 http://amzn.to/2CCoOGg ➤ 24" Round Hard Wood Cutting Board $21.95 http://amzn.to/2Cxmvo6 ➤ Ex-Large Mixing Bowl w/Lid $23.95 http://amzn.to/2CKwaLg ➤ Morton Kosher Salt 3lbs $14.99 http://amzn.to/2AiewJN ➤ Pinch Bowls w/lids (set of 3) $9.99 http://go.magik.ly/ml/8o8f/ ➤ Orange Citrus Juicer/Squeezer $27.97 http://amzn.to/2E0vs9N ➤ Italian Red Wine Vinegar 17-oz $2.99 http://amzn.to/2COYpW8 ➤ Kirkland Organic Extra Virgin Olive Oil 2L $23.60 http://amzn.to/2ClQhvN ➤ Whole Wheat Pita Bread 6-pcs $4.99 http://amzn.to/2CRa1ro ➤ Ceramic Oval Serving Platter 15"x10" $18.99 http://amzn.to/2F3D3G5 __________________________________________________________________ You can support Fishermans Belly Channel by using our links 🔗 for your purchases. Thanks! Yanni🙂