Cranberry Tuna Salad Wrap |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Something a little different for your tuna salad, since my mom sent me a jar of cranberry horseradish recently, and now I can't stop eating it! It's good on everything, including tuna salad. :) If you can't find it, this recipe for Cranberry Horseradish Relish looks like a close approximation. Ingredients:
150 g mushrooms |
1/4 large onion, chunked |
1/2 medium carrot, roughly chopped |
1/3-1/2 cup craisins, divided |
120 g canned tuna in water, drained (yield of 150g can) |
1 tablespoon light mayonnaise |
salt and pepper |
2 (10 inch) flour tortillas |
1/4 cup cranberry horseradish |
8 -12 leaves romaine lettuce |
Directions:
1. Blitz mushrooms in food processor until they reach an almost pastelike consistency.
2. Heat mushroom paste in a dry frying pan over medium-high heat. Stir frequently until water is cooked out, about 3-4 minutes. Remove from heat and set aside.
3. Place onion, carrot, and half of craisins into food processor. Pulse until well chopped.
4. Add tuna and mayonnaise, season with salt and pepper, then pulse until well mixed and desired texture is reached.
5. Stir in half of mushroom paste.
6. Spread tortillas with cranberry horseradish. Lay two or three leaves of lettuce on each tortilla (you may have to tear them to fit).
7. Spoon tuna salad into the middle of the tortillas. Top with remaining craisins and mushroom paste. Cover with two or three more lettuce leaves.
8. Close wraps by folding the bottom up and then folding the sides in, to make a long envelope shape. Turn over and serve.
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