Tuna Wraps & Salad Provencal
Source of Recipe
Woman's Day
List of Ingredients
1 lb new potatoes, cut in 1 1/2-in. chunks
12 oz green beans
1 can (6 oz) light tuna in oil, drained
2 Tbsp plus 2 tsp light mayonnaise
2/3 cup bottled lemon-pepper vinaigrette
4 fajita-size flour tortillas
1 small head Boston lettuce
1 bag (10 oz) Classic romaine or 6 cups torn salad greens
1 pt grape tomatoes
4 hard-cooked eggs, cut in quarters
Recipe
1. Put potatoes in a large saucepan with water to cover by 1 in.; bring to a boil. Cook uncovered 12 minutes. Add beans, cook 3 minutes or until potatoes are firm-tender and beans crisp-tender. Remove beans with tongs to a bowl. Cool under cold running water; drain. Drain potatoes in a colander; let cool until warm.
2. Meanwhile crumble tuna into a small bowl. Stir in 2 Tbsp mayonnaise and 1 Tbsp vinaigrette until well blended.
3. Spread tuna mixture on half of each tortilla, remaining mayonnaise on other half. Top tuna with a lettuce leaf. Roll up from tuna side. Cut in half diagonally.
4. Tear up remaining lettuce; arrange with romaine mix on plates. Top with potatoes, tomatoes, eggs and beans; drizzle with dressing. Serve with wraps.
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