Who doesn’t love tuna?  It was big in my house as I was growing up.  Opening up a can of tuna, draining it and mixing it with minced onion, pickles and a dollop of mayo always made for a quick and easy lunch.  It’s not only tasty, but seafood is likely the single most important food you can eat for good health, according to the Harvard School of Public Health.

Over the years, tuna fish has evolved in my eating – I throw it into bowls of whole grain pasta, quinoa and brown rice with a myriad of fresh veggies.  I was always a fan of the taste and texture of white albacore tuna, too — therefore, I was thrilled to be able to experiment with Bumble Bee Solid White Albacore Tuna for today’s recipe!

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Disclosure: I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Some of the other reasons that I recommend canned seafood are that it’s:

  • convenient
  • affordable
  • nutritious
  • a delicious way to make sure you and your family are eating enough seafood.  (My kids love it – they’ll eat it plain, straight from the can!)

Are you getting at least 8 – 12 ounces (2 – 3 servings) of seafood per week?  That’s the recommendation for good health from the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA).  If you are pregnant, it’s even more vital to the health and brain development of your growing baby to eat seafood like canned albacore tuna.  Aim for an average of 9 ounces (3 to 4 servings) per week.

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I love tossing it with herbs, veggies and a light dressing – like I am doing today.  Simply toss tuna with finely chopped rosemary, red onions, tomatoes and olives – and light balsamic Dijon vinaigrette.  Mix and wrap it into a whole grain tortilla for a tasty burrito – eat as a snack or a lunch meal.

LetterGlowImage.jpgTo snuggly wrap your burrito – see above.  Do not overstuff it.  Fold the bottom up and then the sides for a nice and snug tuck on the bottom.  Wrap in parchment paper for more mess-free eating and for a fancy presentation, too.

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Serves 3

Ingredients

1 can Bumble Bee Prime Fillet Solid White Albacore Tuna (in water), drained

6 cherry tomatoes, diced

1 slice red onions, minced

2 sprigs fresh rosemary, coarsely chopped

1/4 cup black olives, chopped

1 Tablespoon extra-virgin olive oil

1 Tablespoon balsamic vinegar

1 teaspoon Dijon vinegar

1 dash black pepper

3 whole grain 6-inch tortillas

Directions

In a small bowl toss together tuna, tomatoes, onions, rosemary and olives.

For dressing, mix together oil, vinegar, mustard and black pepper.   Drizzle onto tuna mixture.   Put a couple of tablespoons of mixture into each tortilla and fold.  Enjoy!

Nutrition Information (per serving): Calories: 268, Total Fat: 13 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 28 mg, Sodium: 537 mg, Carbohydrates: 19 g,  Dietary Fiber: 3 g*, Sugars: 3 g, Protein: 16 g

*Look for at least 3 grams of fiber per tortilla for a good source of fiber.

Enjoy eating simply,

– Vicki

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2 thoughts on “Tuna, Tomato, Olive and Rosemary Burrito

  • July 11, 2015 at 8:14 pm
    Permalink

    Nice pics showing how to roll burritos. I can still never quite get them right! Look yummy!

    Reply
  • July 11, 2015 at 8:29 pm
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    I love burritos so why have I never thought to use tuna as filling? YUM!

    Reply

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