Pesto Tuna Rollups

Pesto tuna rollups, served here with carrots, bell peppers, and grape tomatoes.

L.’s a fish eating kind of kid.  Ever since he grabbed his first taste of salmon straight off my dinner plate, at just 9 months old, he’s been chowing down on any and all seafood at every opportunity.  This is the kid who begs for smoked bluefish in his lunches, so it’s probably not a huge shock to you if I say that he happens to like tuna.

Now, L.’s not much more of a mayo fan than I am (which is to say, neither of us care for the stuff at all), so we usually make our tuna with a mixture of plain yogurt, lemon juice, and olive oil.  It ends up light, fresh, and just slightly creamy, and it’s especially great on a tuna melt with some spinach leaves.  But one day, confronted with a few tablespoons of leftover pesto in the fridge, I thought I’d try spicing up L.’s tuna a little bit and see what happened.

What happened was that he loved it.  I think I’d prefer mine on a toasted everything bagel, but L. liked this rollup version just fine.

Pesto Tuna Rollups 
(Serves 2)

1 can (6 oz) of chunk light or skipjack tuna
1 tablespoon plain yogurt
1 1/2 tablespoons prepared pesto
1/2 tsp. lemon juice
2 whole-wheat tortillas

Mix tuna, yogurt, pesto, and lemon juice in a small bowl.  Spread half the mixture all over each tortilla.  Roll the tortillas up tightly around the tuna to form spirals.  Slice each tortilla with a sharp serrated knife into four rollups.  You could add spinach or lettuce leaves, or julienned bell peppers or carrots to these rolls as well.


One Response to Pesto Tuna Rollups

  1. Pingback: Monday Menus: Lunchbox Edition, Part 1 | Red, Round, or Green

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