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Curried Tuna Rolls

Enjoy this recipe from The Electric Kitchen!

Ingredients:

Curried Tuna Rolls

  • 10 oz. tuna fish, canned in water
  • 2 stalks celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons curry powder
  • Salt and pepper to taste
  • 2 tablespoons dried cranberries (optional)
  • 4 leaves romaine lettuce
  • 4 rice paper wrappers

Directions:

  1. Drain tuna, to remove as much moisture as possible.
  2. In a medium bowl add tuna, celery, onion, mayonnaise, curry powder, salt, pepper and cranberries; mix well.
  3. Working with one wrapper at a time, soak in water until pliable but not limp, about 30 seconds.
  4. Transfer wrapper to a clean work surface.
  5. Line a quarter of the filling across the center of the wrapper; top with a lettuce leaf.
  6. Fold bottom of wrapper over filling; fold in sides of wrapper, then roll tuna and wrapper upwards to form a tight cylinder.
  7. Seal edges with water.

Makes 4 rolls.

Approximate Nutrient Analysis per tuna roll (not including salt to taste):
360 calories, 24 g fat, 4 g saturated fat, 45 mg cholesterol, 700 mg sodium, 18 g carbohydrate, 2 g fiber, 8 g sugar, 18 g protein

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