If you are looking for a healthy and flavorful lunch or light dinner, look no further than my Mediterranean Tuna Wraps. Line caught, wild albacore tuna is tucked into a whole wheat tortilla along with peppery arugula, punchy pesto, marinated cannellini beans, and cherry tomatoes. This wrap is unbelievably good and good for you too.
Start by marinating one can of drained and rinsed cannellini beans with one tablespoon of olive oil, one tablespoon of red wine vinegar, one teaspoon of oregano, a pinch of salt and a pinch of black pepper. Set aside to marinate for about five minutes.
While the beans are marinating, chop the cherry tomatoes and set aside. Wash two cups of baby arugula and place into a bowl with one tablespoon of olive oil, one tablespoon of fresh squeezed lemon juice and a pinch of salt and pepper. Stir to combine and set aside. Open and drain one can of line caught, wild tuna and set aside.
To assemble wraps, spread 1 tablespoon of homemade or store-bought pesto onto a whole wheat tortilla. Top with a quarter of a can of tuna fish, a half cup or so of arugula, 3-4 tablespoons of marinated white beans and 2 tablespoons of tomatoes. Roll up the wrap tightly, tucking in both ends as you go. Cut the wrap in half and enjoy! This recipe makes four wraps. You may have some beans left over after assembling the wraps. If so, enjoy the leftover beans on their own or overtop of a few fried eggs.
Mediterranean Tuna Wrap
Ingredients
Marinated Cannellini Beans
- 1, 15 ounce can of cannellini beans, drained and rinsed
- ¼ cup finely diced red onion
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- pinch of salt and pepper
Arugula Salad
- 2 cups baby arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- pinch of salt
Remaining Ingredients
- 1, 5 ounce can of line caught, wild tuna
- ⅓ cup grape tomatoes, sliced
- 4 tbsp pesto
- 4, 10 inch whole wheat tortillas
Instructions
- Drain and rinse one can of cannellini beans. Place the beans in a bowl along with onion, oregano, 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar and a pinch of salt and pepper. Stir and set aside to marinate for about 5 minutes.
- Wash two cups of baby arugula and add to a bowl along with 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice and a pinch of salt and pepper. Toss. Set aside.
- Slice tomatoes and set aside. Open and drain one can of tuna fish and set aside.
- To assemble wraps, spread one tablespoon of pesto (homemade or store bought) onto a tortilla. Top with ¼ of a can of tuna, ⅓ - ½ cup of arugula greens, 2 tablespoons of tomatoes and 3-4 tablespoons of marinated cannellini beans. Wrap the tortilla up tightly, tucking in the sides of the tortilla as you go. Slice the wrap in half and enjoy!
