Last night I also whipped up a batch of Ellie's Mediterranean Tuna salad. I loved that it was dressed simply with lemon juice and olive oil, though Greek yogurt almost made an appearance. I didn't have a red onion or fresh parsley in the house, so I left those two out...but I did add in a couple tablespoons of capers...mmmm.
- 2 (6-ounce) cans chunk light tuna in water, drained well
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped calamata olives
- 3 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper
- 6 cups pre-washed mixed greens (about 3 ounces)
- 4 whole-grain wrap breads (about 2 ounces each)
- 2 large tomatoes, sliced
In a medium bowl combine the tuna, onion, parsley, olives.
In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine. Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.
Recipe courtesy of Ellie Krieger
I've got yoga tonight, so I packed this up "to-go". I rolled the lettuce mix inside the wrap and placed a small container of the tuna salad on the side. I'm excited to put it all together tonight after work. I also packed up more lettuce mix with cashews, dried cranberries, granny smith apple pieces, and topped it off with a large dollop of hummus to stir in as a thick dressing.
Here's one more quick Ellie idea I made for breakfast this past weekend. WW wrap, cheddar and granny smith apple slices. Just fold the other side over the apples and cheese and grill on each side for 2-3 minutes.
Here it is all grilled up and gooey! Served with my remaining apple slices.