These Tuna Salad Collard Wraps are made with canned tuna and which is a great gateway fish for those hesitant to “dip their toe” in the waters of seafood cuisine. You just can’t beat the convenience, cost and nutrient density of canned tuna! And sure, you could serve this tuna salad the conventional way—between two slices of bread—and there is nothing wrong with that! But, served wrapped in a collard leaf, you’re not only getting the additional flavor and crunch that collard greens provide, but you’re also getting additional nutrients.
Featured Ingredients
Collard greens have a Nutrivore Score of 3323, which makes them a super nutrient-dense food! Collard greens are a particularly good source of vitamin K, glucosinolates, and carotenoids, as well as containing good amounts of vitamin C, vitamin A, folate, and more!
All tuna (fresh and canned) is incredibly nutrient-dense, delivering at least 10% or more of the daily value of numerous nutrients per 4-oz serving, including vitamins, minerals, functional fats, and protein. Nutrition varies based on type, but in general tuna is high in EPA+DHA, protein, selenium, taurine, vitamin B3 (niacin), and vitamin B12 (cobalamin), and is one of the few dietary sources of vitamin D in our modern food supply.
The nutritional value of celery comes from its impressive phytonutrient content as it contains large amounts of over a dozen well-studied phytonutrients, including the flavones luteolin and apigenin, known for their anticancer and anti-inflammatory properties.
Tuna Salad Collard Wraps
Ingredients
- ½ bunch collard greens about 3-4 leaves
- 2 cans tuna drained
- 3 tablespoons chopped red onion
- 2 stalks celery chopped
- ¼ cup parsley dill, (or combination) chopped
- 1/4 cup mayo
- 1/2 lemon juiced
- 1 teaspoon mustard Dijon
- 2-3 tablespoons pickles or cucumber, diced
- splash of pickle juice optional
- salt and pepper to taste
Instructions
- Rinse the collard leaves to clean them and then lay them flat to dry.
- With a small paring knife, remove the part of the stem that extends beyond the leaves. Shave the thicker parts of the stem that remain by running the knife perpendicular to the stem in order to make the leaf flat.
- Add remaining ingredients except pickles to a large bowl and stir to combine.
- Add the tuna salad to the middle of each leaf. Top with pickles. Fold the top and bottom edges in and then roll like a burrito, making sure all the filling stays inside.
- Cut in half and serve.
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