Fustini's Oils and Vinegars
Tuna Wraps

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Tuna Wraps


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Tuna Wraps

Submitted by Denise Walburg, Fustini's Holland



  • 1 cup low fat mayonnaise
  • 2 tablespoons Teriyaki sauce
  • 2 tablespoons Fustini's Persian Lime Olive Oil
  • 1/4 cup Fustini's Spicy Korean Balsamic
  • 3 cups cabbage, finely chopped
  • 1 medium carrot, shredded
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 2-2.6 pouches tuna (if using canned, use 1-6 oz. water packed & drain)
  • 1 medium red bell pepper, cut into long strips
  • 6 leaves romaine lettuce
  • 6 8-inch flour tortillas


Step 1. 

In small bowl whisk together mayonnaise, Teriyaki sauce, Fustini's Persian Lime Olive Oil and Fustini's Spicy Korean Balsamic until creamy. In a separate bowl, combine chopped cabbage with shredded carrots, sliced onion, cilantro and tuna.  Lay out each tortilla and spread with 1 tablespoon of mayonnaise sauce.

Step 2. 

Combine the remaining mayonnaise to the cabbage mixture.  Layer each tortilla with approximately 1/2 cup of cabbage mixture, top with a leaf of romaine and divide the red pepper strips between the tortillas.  Tightly roll tortillas and place seam side down. (Can be made ahead and store in refrigerator for up to 3 hours) . To serve, slice each roll in half diagonally.

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