Spicy Tuna Wrap

INGREDIENTS

2 5 ounce cans chunk light tuna in water, drained
1/3 cup mayonnaise
1 tablespoon hot sauce
1 scallion, chopped
2 cups cooked brown rice, cooled
2 tablespoons rice vinegar
4 10-inch whole-grain wraps
3 cups watercress leaves
1 ripe avocado, cut into 16 slices
1 small carrot, cut into matchsticks
soy sauce for dipping (optional)

Preparation

In a medium bowl, add the tuna, mayonnaise, hot sauce and scallions. Mix well.

In a separate, smaller bowl, combine the rice and vinegar.

Lay out one wrap. Spread 1/4 of the tuna mixture onto the top. Next layer 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and 1/4 of the carrot matchsticks.

Roll up and cut the wrap in half – use toothpicks to hold together if necessary.

Repeat with the remaining wraps and filling.

Serve with soy sauce for dipping, if desired.

Curried Egg Salad

5 good quality eggs
1 1/2 teaspoons of your favorite curry powder
3 tablespoons of plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup of pecans, toasted and chopped
1 small bunch of chives, minced

Boil the eggs as if you were making egg salad; here’s how:

* Put the eggs into the empty pot and run enough cold water to cover the eggs by 1/2 inch.

* Bring the eggs to a gentle boil.

* Turn off the heat, cover the pot and allow the eggs to sit for exactly 7 minutes.

* Grab a large bowl, add ice and cold water and have it ready.

* After exactly 7 minutes, carefully pour the water out of the pot and place the eggs into the ice bath for about 3 minutes.

While you are waiting for the eggs to cook and cool, get a small bowl and add the yogurt, curry powder and salt. Mix it together.

Next, crack and peel each egg then place it in a medium sized mixing bowl. Add the yogurt mixture, onions, apple, pecans and chives. Mash the ingredients together with a fork but not too much. You do want the egg salad to have texture. If you need more moisture in your egg salad, add a little bit more yogurt, a little at a time, until it is the right consistency. Taste it and then adjust the flavor with a bit more salt if necessary.

You can eat this Curried Egg Salad as a sandwich or wrapped in romaine lettuce. Or, enjoy it just as it is.

Fresh Veggie And Tuna Stuffed Tomatoes

4 ounces white tuna, packed in water, drained
1/2 cup fresh dill, chopped
1/2 cup parsley, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 tablespoon sweet corn kernels, frozen or canned
salt and black pepper
8 large round tomatoes

Mix all ingredients in a bowl (except tomatoes) until well combined.
Wash the tomatoes and cut the tops off. Scoop out most of the insides of the tomatoes (reserving for another use.)
Salt the insides of the tomatoes.
Spoon the mixture into the tomato and serve immediately.

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