Busters Recipes

Tuna or Salmon Salad Wrap
 
2 scallions, white and green parts, cut into 1-inch
pieces
1 rib celery, cut into 1-inch pieces
1 cup broccoli florets
1/2 cup packed flat-leaf parsley leaves
1/2 Granny Smith or other tart apple, with skin, cored
and coarsely chopped
1 6.5 oz. can water-packed albacore tuna or salmon
2 tbsps. soy mayonnaise
2 wheat, tomato, or garlic-pesto wraps (10-inch
diameter)
2 large plum tomatoes, seeded and thinly sliced
vertically
 
Place scallions, celery, and broccoli into food
processor. Pulse 6 times to chop coarsely. Add parsley
and apple. Pulse 4 times to finely chop. Mixture
should be moist but still crunchy. Scoop misture into
a separate bowl. Wipe out food processor bowl with
paper towel.
In food processor, combine tuna and mayonnaise.
Process until mixture is a spreadable paste, about 45
seconds. Season to taste with salt and pepper.
Divide tuna between wraps, spreading firmly with
rubber spatula to cover all but 3/4 inch along outer
edge of each wrap. Heap half the chopped vegetables in
center of each wrap. Using your hand, spread them to
cover the tuna, pressing lightly. Arrange tomatoes
evenly over vegetables.
Roll wraps from bottom, pulling toward you slightly to
make them tight. Trim off ends, cutting them on a
diagonal in same direction. Cut each wrap diagonally
in half. Wrap pieces in plastic wrap and refrigerate 2
hours, or up to 24 hours, before serving.

< Prev		Next >