Prepare the Wrap

  • Quinoa, cooked 1.25 cup
  • Tuna, canned 1 cup
  • Cannellini Beans, drained and rinsed 1.25 cup
  • Red onion, diced 0.5 each
  • Tomato, diced, small 1 each
  • Lemon juice, fresh pressed 1 oz
  • Olive oil 1 oz
  • Mint, fresh, chopped
  • Wraps, gluten-free 10 each
  • Arugula 5 oz
  • Balsamic Mayonnaise, prepared 1 cup

Prepare the Balsamic Mayonnaise

  1. Prepare the Wrap

    • Combine quinoa, tuna, cannellini, red onion. cucumber and tomato. Set aside
    • Combine lemon juice, olive oil and mint. Whisk well to combine. Drizzle over tuna mixture and toss to coat.
    • Build wraps with Balsamic Mayonnaise (sub recipe below), tuna salad and arugula. Serve immediately.
  2. Prepare the Balsamic Mayonnaise

    • Combine Hellmann's® Half the Fat Mayonnaise and balsamic vinegar and reserve.

Your benefits

  • Over 1 million chefs already getting inspired by UFS
  • Access to authentic videos and articles, by chefs around the world.
Create account