We make this super easy, flavour-packed tuna salad all the time in my house. It's our favourite way to use up leftover basmati rice from the previous night's dinner. And it's definitely our favourite way to eat canned tuna. Seriously, tuna salad never tasted so good!
This recipe was inspired by the Thai tuna wraps they sell/sold at Starbucks. I'm not sure if they even make them anymore, but they were sooooo good! I ate a ridiculous amount of them during my medical training, when I needed a really quick bite to eat.
Read on for the recipe...
Spicy Thai Tuna Salad Wraps
2 cans of tuna
1 cup finely grated carrot
1/2 tsp garlic powder
3 Tbsp spicy thai chili sauce
2 Tbsp mayonnaise (more to personal taste)
3 green onions, sliced
Juice of 1/2 lime juice (more to personal taste)
1 cup cooked basmati rice
2 Tbsp minced fresh coriander (rough stems removed, keep soft stems)
freshly ground black pepper
optional: 1/2 tsp crushed chili flakes
Soft flour tortillas or rice paper for rolling wraps
To make the wrap filling, simply mix all the ingredients together in a large bowl.
Roll up approximately 1/2 cup of the filling in either a warmed-up flour tortilla or a sheet of softened rice paper .
*To soften rice paper, simply submerge 1 sheet at a time in a bowl of warm tap water for about 1 minute (until the sheet becomes soft and malleable). Then place it flat on a clean tea towel. Add your filling in a vertical line down the center, fold over the bottom & top of the rice paper, and then roll up tightly from one side to the other.