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.


Get the Recipe:

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.


  • 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


  • 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