I saw a pack of tortillas sitting on a lonely shelf at Rustan’s yesterday when Jake and I did the grocery. I just knew I had to grab it for some warm, comforting and delish “blank-blank” wrap, well, I impulsively got it without any exact intent as to what I wanted to do with it.
A lightbulb moment happened today and I was able to fill in the “blank blank”. I felt like making some tuna pesto combo that I randomly teamed up with some great cheddar cheese and crunchy lettuce plus a number of spices.
Okay, how to do it:
2 cans tuna (solid in brine or hot and spicy)
1 cup mayo
2 tbsps mustard
3 tbsps pesto (store bought or try this)
1 medium-sized onion, minced
1/4 cup cucumber, chopped
1/4 cup celery, chopped (optional)
2 pcs romaine lettuce leaves
1/2 cup grated cheddar cheese
salt and pepper to taste
6 pcs tortillas
1. Drain tuna from all the liquid. To take off the ‘lansa’ factor, soak tuna chunks in 3 cups drinking water and drain.
2. Mix tuna, onion, cucumber, celery, mayo, cheese and mustard together. Season with salt and pepper.
3. On a piece of a heated/grilled tortilla bread, put lettuce and tuna spread and put some pesto on top. Fold two sides of tortilla towards the center. Serve while pita is warm.
NOTE: Tortillas can be heated through a teflon pan or a griller. Heating time should only be a minute or less to maintain its softness.