1 can (170 g. or 6 oz.) white tuna, flaked (can buy solid and flake it yourself for larger chunks)
1 stalk celery, finely chopped
2 tablespoons finely chopped chives or green onions
2 tablespoons finely chopped fresh dill or 2 tsp. dried dillweed
½ cup mayonnaise – low fat is fine
freshly ground pepper to taste – I like lots
few drops of Frank’s hot sauce
Mix above ingredients in bowl. Use as a salad on lettuce or to fill a wrap or sandwich.
To make wrap:
tortilla – any flavour
sour cream or mayonnaise
grated cheddar cheese – or your favourite
red pepper strips – fresh or roasted (from a jar is fine)
lettuce – shredded
Place tortilla on plate. If desired, smear small amount of sour cream or mayonnaise in a strip down the center leaving at least 1 inch at the bottom. Spoon tuna salad in a strip over the sour cream/mayo, sprinkle with cheese, lay red pepper strips then shredded lettuce on top. Fold tortilla up from the bottom, then wrap on side over the filling tucking it under to form a roll. Continue rolling to close the wrap. These will hold their shape better if rolled in plastic wrap and chilled but are fine eaten right away.
If packing for a lunch: Leave a space at the top as well as the bottom. Fold the top and the bottom in before completing the wrap. Wrap securely in plastic wrap and keep well chilled. Freezing juice boxes is a good way to keep lunches cold if refrigeration is not available.
Gluten-free or Low Carb: Follow the above recipe and wrap in your favourite lettuce leaves or use rice paper sheets soaked in warm water for a few seconds or until softened.