Winter is starting to beat me down. Between the December holiday feasting and the cold of January, we have been doing less then spectacular with our healthy eating. Time to get back on track.
Tuna Salsa is a staple of our garden time eating. Usually made with what is available including a can of tuna, veggies, tomatoes, and cilantro. Sometimes we hollow out lemon cucumbers and fill with the salsa, or eat with tortilla chips as a dip. In winter we don’t have the luxury of fresh garden tomatoes so I cut back on those and add grated carrots.
The plan is to make a Tuna Salsa, then wrap it in a spinach tortilla for a healthy sandwich. To make the salsa you will need 1 can tuna in water drained, a couple small cukes, a couple carrots, a medium onion (or in my case 3 small onions), a large red tomato, one jalapeno, 3/4 cup grated Monterey cheese. and your favorite herbs (I used celery leaf in place of fresh cilantro).
To start off, I put the drained tuna into a large mixing bowl. Then I diced the cucumbers into small cubes, seeded and diced the jalapeno very small (I only used half of one because the grocery store jalapeno was huge), diced the tomato removing the seeds, diced the onion, and grated the carrots. Into the bowl it all went. Lastly I added the grated cheese and dried celery leaf (This is significantly better with fresh herbs but being winter I used what I had).
After mixing everything together I placed it in the refrigerator to give it a couple hours to meld. This is really great the next day, but I usually just give it 3-4 hours in fridge to come together.
Now we are ready to make some wraps. I scoop a couple large spoonfuls of salsa into wrap, fold in sides and roll up tight. This will make 4 large wraps and some straight up spoonful samples.
This was a big hit with Norah, which is a pretty good win, as it is now added to the school lunch rotation. A nice, tasty, and healthy dinner is just what is needed this time of year to remember the summer!
- 1 5oz can tuna in water, drained
- 1 medium cucumber, diced
- 1 medium onion, diced
- 1 large tomato, seeded and diced
- 1 small jalapeno, seeded and diced
- 2 medium carrots, shredded
- 4oz Monterey cheese, shredded
- 1/2 teaspoon dried celery leaf or cilantro (or 1/4 cup fresh)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 spinach tortilla’s
- In a large mixing bowl combine tuna, cucumber, onion, tomato, jalapeno, carrots, cheese, cilantro, salt, and pepper.
- Cover with plastic wrap and refrigerate for 3-4 hours to allow salsa to meld together.
- Remove from refrigerator and scoop into tortilla’s and roll up.
- Slice in half and enjoy!