When I was a kid my favorite sandwich was a tuna fish sandwich. And it continued to be my favorite up until college when I was ordering them every Thursday at Subway. I kid you not, I was on a schedule with that joint. It creeps me out to think about how much mayo I used to it, but I digress. And thankfully, I’ve learned a thing or two, like don’t ever eat Subway and spend a heck of a lot less making your own sandwiches.
Bumble Bee Tuna is one of the only kind of canned tuna I’ll buy, which is why I agreed to do a campaign with these lovely folks. They’ve got a focus on health and wellness, and offer tips and recipe swaps on their site. With all the resolutions we’ve made this January, you’re sure to find a recipe that fits your “new year, new you” lifestyle.
Now most people think of canned tuna and think ew, no. I mean what else can one do besides throw a bunch of mayo into it and plop it on some bread? Ohhhh a lot. For example, you can make tuna tartines, tuna pasta bakes, stuffed tomatoes, tuna burgers, or tuna cakes. Yep, you can get fancy with your canned tuna.
For my recipe, I used the Prime Fillet Solid White, as it is the only Whole30 compliant option. The others I found contained soy. The prime is a firmer, higher quality option.
Mediterranean Tuna Salad Collard Wraps
- 4-6 collard greens, stems removed
- 1 (5 oz.) can of tuna
- 1/4 cup olives, chopped
- 2 artichoke hearts, chopped
- juice of 1/2 lemon
- 1 tbsp. dried oregano
- salt & pepper to taste
- In a medium bowl, mash tuna with the back of a fork. Add olives, artichoke hearts, lemon juice, and seasonings and lightly mix.
- Spoon tunamixture onto center of leaf and spread lightly, leaving room around the edges. Fold sides of leaf in and roll from stem end to top. Repeat with remaining leaves.
What are your favorite tuna salad recipes?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.