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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!