Tuna Salad Wraps

Tuna is one of those foods that kinda gets a bad wrap for some reason. Tuna salad too.
I understand it, because some people's only memory of tuna is something that is smothered in that horrible white stuff (mayo), which I find absolutely disgusting.

I think tuna has lots of possibilities and we eat it often at our house.
If we are having plain old tuna sandwiches, I always mix it with a minimal amount of plain yogurt (don't like it sopping wet), add lots of chopped celery, dill pickles, to add some crunch and make sure there is lettuce and toasted bread involved.

Canned tuna can be so delicious is other ways too. It can be wonderful in pasta dishes and you can never go wrong with a vinegar/olive oil dressing to perk up your tuna salad.

This was inspired by something I saw in a magazine briefly, but I didn't have the magazine with me when I was mixing this up, so I guess I was just inspired by it.
The radishes and lemon zest give a nice boost of flavor, and garbanzo beans round out the whole thing.
My girls helped me mix it up and they ate the other half of the garbanzo beans while we were fixing this.
I didn't measure out the vinegar and olive oil with measuring spoons, I just drizzled some into the salad, and then we tasted it to see if it needed more. We used more vinegar than oil for sure.

My kids really liked this, as did my husband. This was a no utensil night, since we ate these with our fingers.


Tuna Salad Wraps
6 stalks celery, chopped
5 radishes, thinly sliced and quartered
2 cans tuna, drained
1/2 can garbanzo beans, rinsed and drained
Juice of 1 lemon
zest of 1/2 lemon
red wine vinegar
olive oil
salt
pepper
green leaf lettuce

Combine celery, radishes, tuna and garbanzo beans in a large bowl and mix together.
Add lemon juice and zest, a few dashes of vinegar and oil, and season with salt and pepper.
Stir together and add more vinegar, oil, or salt/pepper- to taste.

Serve on large lettuce leaves and wrap to eat.