Tuna Salad Lettuce Wraps

   date: 2012-11-24 time: 09:55:00
Tuna Salad Lettuce Wraps with Capers and Tomatoes (makes about 4 servings or 8 individual wraps)
 285-340 g (10-12 oz) good quality canned tuna
 ½ dl (1/4 cup) mayo or light mayo
 1 tsp Dijon mustard
 1 tbsp lemon juice
 1/4 tsp celery seed
 1/4 tsp salt
 1 dl (½ cup) finely chopped celery
 1 tbsp capers, chopped
 2 green onions, thinly sliced
 8 large lettuce leaves, washed and dried (romaine, iceberg or butter lettuce will work for this)
 1 dl (½ cup) chopped cherry tomatoes (optional)
Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna).  While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and salt. Cut lettuce apart and pick out 8 large leaves (I used two heads of romaine and kept the smaller inner leaves for salad greens). Wash lettuce and spin dry in a salad spinner or dry with paper towels. Chop the celery and capers and thinly slice the green onions. Chop tomatoes if using. When the tuna has drained, put it in a bowl (with a snap-tight lid if you won't be eating it all at once). Stir in the dressing until it's well-distributed in the tuna, then mix in the celery, capers, and green onions. Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands. This kept well in the fridge for several days.
Recipe from this blog.

    Fish and seafood,     Wraps, 0 comments

Quinoa Collard Wraps

   date: 2012-10-15 time: 23:00:23
Quinoa Collard Wraps (makes 4 wraps)
 8 large collard greens leaves - washed and dried
 4 3/4 dl (2 cups) quinoa - sprouted or cooked
 1 tbsp sesame tahini
 freshly squeezed lemon juice
 2 dl (1 cup) roughly chopped carrots
 1 tbsp freshly grated ginger
 1 small shallot - chopped
 1 tbsp of miso paste
 1 tsp honey
 3 tbsp brown rice vinegar
 1 tbsp sesame oil
 1/4 tsp sea salt
 4 3/4 dl (2 cups) of grated raw beets
 1 avocado - peeled, pitted and sliced
 2 dl (1 cup) sprouts or microgreens
Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf. Mix tahini and a bit of lemon juice into the quinoa, set aside. Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end. Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediatly or store in the fridge, wrapped, for about 2 days.
Recipe from this blog.

    Wraps, 0 comments