Mediterranean Tuna Collard Wraps

Flaky albacore tuna tossed with crisp celery, briny kalamata olives, capers, and a zesty lemon-herb dressing rolled inside tender collard greens.

• Prep: 15 min
• Total: 15 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Keto
• Paleo
• Low-Calorie
• Low-Carb
• Low-Sugar
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• no-cook
• quick
• healthy
• tangy
• fresh

Ingredients

• 3 can canned albacore tuna (5 oz can, drained)
• 6 collard greens (large leaves, stems trimmed flat)
• 0.33 cup mayonnaise
• 2 tablespoon extra virgin olive oil
• 2 tablespoon lemon juice
• 2 celeries (medium stalks, finely diced)
• 0.25 cup kalamata olives (pitted, chopped)
• 0.25 cup red onion (diced)
• 2 tablespoon capers (drained)
• 0.5 teaspoon black pepper

Instructions

1. In a medium bowl, combine the drained canned albacore tuna, mayonnaise, extra virgin olive oil, lemon juice, celery, kalamata olives, red onion, capers, and black pepper. Flake gently with a fork until well combined.
2. Place collard greens leaves flat on a clean cutting board. Use a paring knife to shave down the thick central stem on the back of each leaf so it rolls easily without snapping.
3. Divide the tuna salad evenly among the 6 prepared collard leaves, placing the filling across the center of each leaf.
4. Fold the bottom of each leaf up over the filling, tuck in the sides, and roll tightly like a burrito. Slice diagonally in half to serve or pack.

Notes

Collard leaves stay sturdy in lunchboxes for up to 3 days without getting soggy. Store wrapped tightly in parchment paper or foil.

Nutrition (per serving)

• Calories: 210
• Protein: 17.5 g
• Carbohydrates: 3.2 g
• Fat: 14.5 g
• Fiber: 1.8 g
• Sodium: 420 mg
• Saturated Fat: 2.2 g
• Sugar: 0.9 g
• Cholesterol: 28 mg