Maybe it’s because I’m a “yankee,” but I did not have much interaction with collard greens before I moved to Atlanta. Occasionally I might run across them on a menu at a barbecue joint up North. I never knew what to make of them. They always sounded so…exotic.
After a few years of living in the South, I have come to love my collards. I’ve also learned that you can do so much more with collard greens than slow-cooking them with a ham hock.
This curried tuna collard wrap is a perfect example. A large collard leaf acts as the vessel on which to load a flavorful curried tuna salad. The spicy crunch of the collard combined with the creamy sweetness of the tuna salad makes for a pretty awesome lunch that is a breeze to make.
The tuna salad is pretty standard with the addition of curry powder and turmeric to spice it up.
Try to find some nice, large collard leaves to use as wraps. If your collards have been refrigerated, leave them out at room temperature or soak them in some warm water to make them more pliable.
Lay the collard flat and horizontally trim down the thick stem at the end. This makes it easier to wrap.
Load the leaf up with the tuna salad mixture.
Fold in the sides, then fold the the leaf over itself. That’s a wrap!
Curried Tuna Collard Wraps
Ingredients
- 1 6 ounce can of tuna
- 1/2 cup green apple diced
- 1/2 cup carrot shredded
- 1/4 red onion minced
- 1/4 cup mayonnaise homemade is best
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 large collard green leaf
Instructions
- Combine the first 11 ingredients in a bowl. Mix well.
- Horizontally trim the thick end of the collard green stem so it lays flat. Spoon the tuna mixture in the center of the green. Fold the sides of the leaf in, then wrap the leaf over itself.
- Cut the wrap in half and enjoy!
Notes
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
