Recipe #44 - Mediterranean Tuna Wraps

This is a fresh (and light) take on your standard tuna sandwich. It makes use of Mediterranean flavors, goes light on the mayo, and it's terrific.

Makes four servings.

1 7 oz. can albacore tuna, packed in water
2 small shallots, minced
1 Tbsp. olive oil
2 Tbsp. mayonnaise
2 Tbsp. minced fresh parsley
1/4 cup chopped kalamata olives

3 Tbsp. extra virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
Pinch sea salt
Freshly ground pepper

2 eggs

1 cup mesclun salad greens
1 large ripe tomato, thinly sliced

4 small flour tortillas

Flake the tuna into a mixing bowl.

Saute the minced shallots in olive oil for a couple minutes, until just translucent, not browned. Stir the shallots, mayo, parsley and olives into the tuna.

In a separate bowl, whisk together the olive oil, lemon juice and lemon zest. Season with salt and pepper to taste.

Hard boil the eggs for about ten minutes; allow to cool a bit, then peel and chop coarsely.

Pour 3/4 of the lemon dressing into the tuna mixture and mix well. Dress the salad greens with the remaining dressing and toss lightly.

To assemble, lay out the four tortillas and put 1/4 of the tuna mixture evenly down the length of each tortilla. Put dressed greens, sliced tomato and chopped egg down the length of each tortilla evenly. Wrap each tortilla tightly, slice in half, and serve.

This goes well with rice pilaf or Mediterranean stewed lentils.