Spanish inspired tuna salad wraps with sherry vinaigrette
My friend Dana and I continue to take turns packing lunches for our husbands who work together, but sometimes we get into a tuna salad rut.
This morning, I got inspired remembering Madrid, and the first meal I had there which was a simple salad topped with tuna and a sherry vinaigrette. Maybe it was the Sherry vinegar from right there in Jerez, or fresh olive oil the area is known for, but it was one of the most memorable meals of my life.
Bar Ferdinand in Philly gets pretty darn close to recreating it, and we’ve gone back several times just for that salad, which I’m not sure is still on the menu (gasp, what’s a girl to do?).
Even more reason to enjoy this wrap version of Spain’s authentic salad. Plus, our hard working men need food that’s grab and go, and can’t be bothered to sit down and eat a salad, so it’s a win win!
“Remembering Madrid” Tuna Salad Wraps Serves 4 4 whole wheat torillas 2 cans albacore tuna in water 1 can chickpeas 2 Tbs capers 4 Tbs chopped roasted red peppers 2 Tbs olive oil 2 Tbs Sherry vinegar Salt and pepper to taste Curly endive or other lettuce greens
Whisk together olive oil, vinegar, salt and pepper. The capers add salty flavor, so skip the sodium all together if you can. Then fold in tuna, capers and peppers.
Arrange lettuce in tortilla and top with tuna “salad” mixture, roll and serve room temperature.
