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Greek Tuna Salad Collard Wrap

I’ve enjoyed tuna salad sandwiches my entire life. (Does that make me weird?) But growing up, it was the mayo that reeled me in. The creamier, the better. (Does that make me weirder?)

Disastrously, mayo has become a “sometimes” thing these days because in my 30s, my metabolic rate isn’t quite like it was in my teens; I can no longer eat 6 oz of cheese with crackers or run a train on a nacho platter at 11pm. (I mean, I want to, but you know… repercussions.)

But thanks to healthy gems like avocado and Greek yogurt, I’ve been able to recreate the creaminess I covet sans guilt. Plus, finding substitutions has also compelled me to play around with recipes. Little did I know, way back when, that a tuna sandwich could be much more than a jumble of mayo and scallions. There are umpteen ways to jazz up this good stuff, and this Greek spin is one of my faves.

This mélange was inspired by having too many jars of things and stuff in my fridge. Heartening, huh? Though I left no jar unturned, marinated artichoke hearts, roasted red peppers, and Kalamata olives were the only three that made the cut along with some fresh red onion and grape tomatoes.

Whenever canned tuna comes up in one of my recipes, I take the opportunity to remind folks that most canned tuna isn’t sustainable. This guide is a great resource when it comes to brands and sustainability. Additionally, you want to be on the lookout for canned tuna that has a low mercury content.

Ok so hey, why the collard greens?

Because they’re delicious!

Okay, but also. I love the ease of rolling with collards — they’re sturdy AF. I’ve never had the same ease when rolling lettuce because lettuce is pretty flimsy in comparison. Don’t get me wrong, I love me some lettuce cups. But when it comes to wraps, holler for a collard!

Just note that after washing your collards, you neeeeeeed to trim down the rib in the center. It’s easy, don’t worry. Just grab a pairing knife and glide it down along the rib so it becomes level with the rest of the leaf.

When it comes to rolling, you want to roll it like you’d roll a burrito to keep all that good stuff nice and snug. Place your stuff in the middle, bring one side of the leaf over your stuff and tuck the edge of the leaf beneath it securely. Roll forward halfway, stop, bring in the ends, and continue to roll until you’re done.

BLAMO. Doneski. Enjoy that bad boy.

Did you make this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.

 

Greek Tuna Salad Collard Wrap

This ain't your grandma's tuna salad! This Greek Tuna Salad Collard Wrap puts a fun spin on things with artichokes, olives, tomatoes, roasted red peppers, and avocado for creaminess.
Author Killing Thyme

Ingredients

  • 2 large collard green leaves cleaned and deribbed
  • 1 5 oz can of sustainable tuna
  • 1 TBSP Dijon mustard
  • 2 TBSP diced tomatoes
  • 2 TBSP diced Kalamata olives
  • 2 TBSP sliced marinated artichokes
  • 2 TBSP diced red onion
  • 2 TBSP diced roasted red pepper
  • 1/2-1 avocado mashed
  • S+P to taste

Instructions

  • Thoroughly wash the collard greens and gently pat dry. With a pairing knife or a small knife, carefully trim down the rib in the center of the leaf so it's level with the rest of the leaf. This makes it easier to roll. Set aside.
  • In a bowl, mix all ingredients from the tuna down to the salt and pepper. With a fork, mash and blend until thoroughly mixed.
  • Spoon half of the mixture into the center of one collard leaf, and the other half in the other collard leaf.
  • Taking one of the long edges of the leaf, fold over the mixture and tuck the leaf beneath the mixture securely. Roll forward once, then bring in the sides and tuck them in, then continue to roll until done. (See the animated gif in my post.)
  • Cut in half and enjoy!
Greek Tuna Salad Collard Wrap | Killing Thyme

14 Comments

  • kristy @ she eats
    June 4, 2017 at 10:55 am

    You ARE kind of a weirdo Dana…. But so are the rest of us. And hell yeah for that. Also, hell yeah for your Greek tuna salad collard wraps! I love tuna sammies and am always careful and conscious of where my tuna comes from. I’m also cognizant of where my veggies come from and so I subscribe to a CSA. Half the time I get collards and have NO idea what to do with them. Now I do! :)

    Reply
    • Killing Thyme
      June 7, 2017 at 9:47 am

      You know, having always been a weirdo, looking back on my childhood and my little antics brings a goofy grin to my face; screw being boring!

      And a big hell yeah for knowing where your food comes from. It’s so important. SO important. I’m glad more people are doing it, or trying to make a difference where they can. It’s impossible to be perfect, but trying is golden in my books.

      Let me know what you do with those collards!

      Reply
  • Natalie Browne
    June 2, 2017 at 7:30 pm

    I’ve used avocado mashed with white wine vinegar before and that was a great tangy alternative to mayo, as well. I love the artichokes and olives in your version of tuna salad, though. It looks delicious!!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:42 am

      Thanks, Natalie! And yes! Avo + a mild vinegar really does offer up some tang. I’ll have to add that in next time!

      Reply
  • The FoodOlic
    June 2, 2017 at 12:26 pm

    The perfect wrap to fit in our bikinis this summer! I love that you use green collard instead of lettuce, I’m sure it’s tastier and the color is more punchy! Going to try this recipe this week, it looks delicious!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:41 am

      The color totally is more punchy! Let me know what you think :)

      Reply
  • Flavour and Savour @flavourandsavour.com
    June 2, 2017 at 10:30 am

    Collards–so healthy, and now I realize, so much sturdier than lettuce in a wrap. I’ve got to try this. Thanks!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:40 am

      I hope you enjoy :)

      Reply
  • Amanda Orlando
    May 26, 2017 at 12:29 pm

    I love the idea of using collards! I generally do my wraps with Boston lettuce but they’re always quite flimsy and eventually crumble into… more of a salad. Thanks for sharing this great tip!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:40 am

      Thanks Amanda! Boston Bibb used to be my go-to, and actually, when it comes to lettuce *cups*, it still totally is. It’s so cool and crisp. But as for wraps, collards all the way! You can even slice the wrap in half without making a mess. It’s glorious.

      Reply
  • SavourandShine
    May 26, 2017 at 11:41 am

    I’ve also always enjoyed tuna sandwiches…weirdos unite! Can’t wait to try this recipe, collard green wraps are my favourite!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:38 am

      The highest of fives to all weirdos! o/
      Def come back at me with some feedback if you give these a whirl! I’m in love with them. But as a weirdo, I want to make sure it’s not just me ;)

      Reply
  • sugarlovespices
    May 26, 2017 at 11:33 am

    Yummy, Dana! I want that for my lunch now! I love eating canned tuna, I’m like you a pescatarian (pescetarian), so tuna provides me with some nutrients. Thanks for the reminder about the sustainability, we always make sure before buying. Nice idea the collard greens, I don’t know much about them, only that it’s a southern thing? They work perfectly as a wrap (and they look beautiful). Going to look for them!

    Reply
    • Killing Thyme
      June 7, 2017 at 9:37 am

      Thanks so much! I was only introduced to collards once I moved South, but you should have access up North! They’re absolutely perfect for wraps. Let me know if you have any luck!

      Reply

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