Summertime always calls for light, fresh meals. Bonus when they’re easy-peasy to make! These Tuna Salad Collard Green Wraps make the perfect lunch or appetizer.
Collards are one of my favourite leafy greens. Not only because they’re rich in all kinds of heart-healthy minerals and fibre, but because they make the perfect grain-free wrap alternative. If I’m buying collards from the grocery store, it’s likely because I plan on making some wraps!
I first learned how to prep collards for use as wraps when I worked at a raw food restaurant back in 2014. I used to slice bunches at a time for our “Mediterranean Wraps” (which were absolutely delicious) and ever since then, I’ve used the same technique when I make ’em at home.
I concocted this Tuna Salad wrap the first summer Sean and I started dating. We ate this very recipe on the terrace of our apartment for dinner one evening. And I must say, these are one of Sean’s favourite summer meals (mine too, of course). The recipe is incredibly easy to whip together and you can add fillings to your heart’s desire.
How to Make Tuna Salad Collard Green Wraps
To get started, you’ll first need to prep your collard greens. To do this, give them a good wash, pat dry, and lay flat. Take one collard green and slice off the bottom of the leaf to remove the long stem. Then with your knife, shave the thickness of the hard stem traveling up through the leaf. This will allow the leaf to bend easily. You can prep as many collards as you’d like for easy use, although this tuna salad recipe will use about 6 small-medium wraps.
For the tuna salad, you’ll need a couple cans of unsalted tuna. I like Raincoast Trading as they’re endorsed by the OceanWise conservation program and their cans are BPA-free.
You’ll also need some basic fillings: kalamata olives, green onions, shredded carrot, grainy or Dijon mustard, and a little bit of maple syrup. This recipe is also great with chickpeas (and pairs deliciously with roasted sweet potatoes as an optional topping, just sayin’!)
- Prep your collard greens and set aside (see instructions above).
- Chop olives and green onion and shred carrot.
- Mix together your canned tuna, chopped veggies, mustard, maple syrup, salt and pepper in a medium-sized bowl.
- Add filling to the collard wraps and any other toppings of your choice.
- Fold and enjoy!
Tuna Salad Collard Green Wraps
A light & hearty tuna salad wrap made with collard greens and fresh veggies.
- 2 cans (300g) Albacore tuna
- 1 small carrot, grated
- 1/2 cup green onion, chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup grainy/Old Fashioned or Dijon mustard
- 1 tbsp maple syrup
- dash sea salt and cracked black pepper
- 1 cup canned chickpeas, rinsed & strained (optional)
- roasted sweet potato
- broccoli sprouts
- sliced bell pepper
- sliced cucumber
Prep collard greens (about 6 leaves for this recipe) by slicing off the bottom of the leaf to remove the long stem. Then with your knife, shave the thickness of the hard stem traveling up through the leaf. Set aside.
Chop olives and green onion, and shred carrot.
Mix together canned tuna, chopped veggies, mustard, maple syrup, salt and pepper in a medium-sized bowl. Stir in chickpeas, if using them (optional).
Add filling to the collard wraps, fold, and enjoy!
Have you ever used collard greens as wraps? What are your favourite ways to use them? P.S. tag me in your tuna salad wrap photos on Instagram @meghanlivingstone!