I like to incorporate fish as much as I can into our diets.  Canned tuna is a relatively inexpensive way to do that.  Yes.  I would dearly love to always have fresh tuna, but we aren’t exactly near the ocean here in Arkansas.  But we make do.

The basis for this tuna salad variation came out of Neiman Marcus, but I have adjusted it to our preferences over the years.  It’s super easy a nice break from the tuna, hard-boiled egg, pickle combination with which most of us are familiar.  It can be served as a salad over greens, as a sandwich, or as a wrap as I have done.

Tuna-Pecan Salad Wraps

Makes 3 – 4 wraps

1 12-ounce can albacore chunk white albacore tuna packed in spring water, drained
3/4 cup toasted pecan pieces
1/2 cup sliced water chestnuts, quartered
3/4 cup finely diced celery
1/2 cup finely diced red or yellow bell pepper
1/2 cup finely diced mini-cucumber
3/4 – 1 cup low-fat mayonnaise (We don’t like lots of mayonnaise.)
salt
freshly ground black pepper to taste
3 small tomatoes, thinly sliced
1 head red leaf lettuce, washed and dried, cores removed
1 package commercially-prepared sandwich wraps
Balsamic vinaigrette (homemade or store bought) to drizzle

Prepare the balsamic vinaigrette and set aside in the refrigerator until ready to use.

Place the tuna in a mixing bowl and flake with a fork.  Add the pecans, water chestnuts, celery, bell pepper and cucumber.  Stir together with the mayonnaise.  Add salt and freshly ground black pepper to taste.  Set aside in the refrigerator until ready to use.

To assemble the wraps (these can be prepared ahead of time, wrapped with plastic wrap and refrigerated until serving time):  Line the upper third of a wrap with red leaf lettuce leaving about an inch  margin at the top and a little more than that on the sides.  (I should have taken pictures.  Sorry.)  Place 3 or 4 slices of tomato in a row on top of the lettuce.  Cover the tomatoes with spoonfuls of the tuna mixture.  Drizzle the tuna with T2 – 3 teaspoons of the balsamic vinaigrette.  Tuck the ends, fold the top over the ends and roll tightly.  Seal with a small amount of cold water or the balsamic vinaigrette.  Leave the wraps seam-side down until ready to cut and serve.  Chill, if desired.

I like to cut the wraps on the diagonal and stack them for a prettier presentation.  Do not overfill the wraps or they will be difficult and messy to eat.  Hubby and I can usually split one and have plenty for lunch.  Serve with fruit or chips.

Enjoy!

Come back in a day  or two for the announcement regarding the boot giveaway provided by Country Outfitter, an Arkansas-based company.  I’ll be modeling my new red Ariats!