Tuna Salad Pinwheels

I made these a lot before I started limiting my calories. They are absolutely delicious.

PLEASE MAKE SURE THAT YOUR TUNA IS SUSTAINABLY FISHED, AND NOT FARMED.

My Review: ♥♥♥

Really good and healthy, but sadly not low-cal. The original recipe came from Rachael Ray, but I have tweaked it a bit. I could never eat a full serving though.

Original Recipe

Ingredients

  • 1/4 teaspoon wasabi paste (a blob the size of a pea or even less)
  • 1 tablespoon Tamari (dark soy sauce), preferably low sodium. You could also use Amino Acids, better for you and tastes amazing!
  • 1 tablespoon vegetable oil
  • 2 scallions, chopped
  • 1 can sustainably fished tuna packed in water (6 ounces), drained and flaked with a fork
  • 1 small spinach tortilla
  • 1 cup of your favorite greens (such as baby spinach)

Preparation

In a small bowl, whisk the wasabi with the Tamari  and the oil. Add the scallions and tuna and stir with a fork to combine. Let sit for 60 seconds, then mash it together.

Heat a large skillet over high heat and blister the tortilla for about 30 seconds on each side to soften and toast. Transfer the tortilla to the countertop and let cool for about one minute.

Top the tortilla with an even layer of the tuna salad and spinach. Fold two sides of the tortilla in at the edges then tightly roll up the tortilla. Cut into 2-inch thick slices to make the pinwheels.

 

For me this always makes 2 servings. 

NOTE: You could also omit the wasabi and Tamari to make tuna salad. Make tuna salad with Greek Yogurt; it’s much healthier.

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