Easy Tuna Dill Wraps

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This is an easy wrap that makes a nice, satisfying lunch any time.  Other than warming the tortillas, there is no cooking required.

EASY TUNA DILL WRAPS

  • Four 10-inch burrito-style flour tortillas
  • Dill Sauce*
  • Two 5-oz. cans white albacore tuna, drained
  • One medium tomato, sliced
  • 4 large pieces of lettuce
  • Salt/Pepper

*Dill Sauce

  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • ½ tsp. dried dill weed (or 1 tsp fresh dill)
  • ½ tsp. grated lemon peel
  • 2 tsp. lemon juice

Whisk sauce ingredients in a small bowl until blended

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To assemble wraps:

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Warm tortillas in the microwave for about 10 seconds until they are pliable.  Place a tortilla on a plate and spread with sauce to within one inch of edge.  Spoon 1/2 can of drained tuna down center of tortilla.

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Place a piece of lettuce and tomato slices on top of tuna.

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Sprinkle with salt and pepper.  Fold down top and bottom edges of tortilla….

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…and roll tortilla from sides, placing seam-side-down on plate.

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Slice completed wrap on the diagonal in three equal pieces.

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Complete remaining wraps and serve immediately.

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4 servings.  If made ahead of time and refrigerated, microwave for a few seconds to soften tortillas.

There will be enough sauce to have a little bit for dipping, if desired.

Tuna Pasta Mornay

I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook.  There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites.  The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.

TUNA PASTA MORNAY

2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Salt/Pepper

Cook pasta in boiling, salted water until al dente according to package directions.  Drain.

In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.

Add onions and cook until onions are starting to soften.   Add mushrooms and cook until all vegetables are tender.

With slotted spoon remove vegetables and set aside.

In a small bowl,  place flour and add a small amount of milk to make paste.

Gradually add remaining milk and stir.  In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth.  Add cheese and cook, stirring frequently until cheese is melted.

Add the cooked vegetables, flaked tuna and cooked pasta.  Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.

Serve at once.
Servings – 4

Tuna and Veggie Pasta Salad

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I’ve been making this salad for several years, adjusting and lightening it as I went.  It’s a good salad to make for a quick lunch, using whatever fresh vegetables are on hand.  A nice-sized serving is 6 Weight Watchers PointsPlus.

TUNA AND VEGGIE PASTA SALAD

2 cups of dry pasta, cooked and drained
½ cup light mayonnaise (Hellman’s Olive Oil)
1 Tblsp. granulated sugar
3 Tblsp. red wine vinegar
Sprinkling of salt and pepper
One cup of assorted chopped vegetables (red or green peppers, tomatoes, onion, celery,  cucumber, etc.)
One 5 oz. can of white albacore tuna in water, drained and flaked
2 Tblsp. chopped cilantro (optional)

In a medium bowl, whisk together the mayonnaise, sugar, red wine vinegar, salt and pepper.  Add the pasta along with the chopped vegetables and tuna.  Add cilantro or other fresh herbs if desired.

Chill for at least an hour.

Makes 6 generous cups of salad 

A serving of 1-1/3 cups = 235 calories, 8.0 g fat, 31.4 g carb, 9.2 g protein, 1.5 g fiber

Weight Watchers Points Plus = 6

For dessert, we enjoyed Grandma Martha’s Rice Pudding and Lemon Sauce – 6 Weight Watchers PointsPlus.