Pesto Tuna Wrap Recipe

Seafood

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Ingredients:

6 oz. Chicken of the Sea Genova Tonno in olive oil, drained
1 tablespoon Toasted pinenuts
2 teaspoon Fresh basil leaves, julienne (1/4tsp if dry)
1 teaspoon Pesto sauce
1/4 cup Plain yogurt
2 teaspoon Parmesan cheese, grated

Directions:

1. Mix pesto with yogurt.
2. Add drained tuna.
3. Toss with parmesan cheese, basil and toasted pinenuts.
4. Serve wrapped in 6" spinach flavored flour tortillas.
Optional: arugula leaves, sliced black olives or sliced yellow tomatoes.

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Submitted 6/13/05.
Source: www.chickenofthesea.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Pesto Tuna Wrap


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