This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you'll reexamine the idea of the same old tuna salad.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.

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  • Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.

  • Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.

Nutrition Facts

833.9 calories; 49.9 g protein; 42.3 g carbohydrates; 93.8 mg cholesterol; 1806.4 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2009
good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid so it didn't need an entire tsp of lemon juice. I can't say for sure but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products imo. I enjoy finding new delicious inexpensive ways to prepare tuna so thank you for the recipe! Read More
(13)

Most helpful critical review

Rating: 2 stars
04/12/2010
This is ok at best. I made it to recipe pretty much exactly and all I could taste was tuna. I thought the pesto olive combo would take away some of the tuna taste but no. We wont make it again. Read More
(4)
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/06/2009
good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid so it didn't need an entire tsp of lemon juice. I can't say for sure but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products imo. I enjoy finding new delicious inexpensive ways to prepare tuna so thank you for the recipe! Read More
(13)
Rating: 5 stars
09/08/2009
A nice variation of tuna salad! The amount of sauce is perfect for 2 cans of tuna (instead of 1) but that just dilutes the zing of the recipe. Next time I'd try the sauce with only 1 T of mayo (keeping the rest of the sauce ingredients as written ) and it would be about the right amount of moisture for 1 can of tuna. The 6 oz cans of tuna have been replaced by 5 oz cans so keep that in mind too. I didn't microwave the tortilla. We like to toast our wraps in a medium-hot nonstick skillet so I layer the ingredients with the cheese first (so it melts) then the tuna lettuce & kalamata olives. Put the seam side down first and as they toast just roll them a little at a time until the outside is toasted. Makes a great light lunch. Served with fresh garden tomatoes topped with a light dressing and feta on the side. Read More
(10)
Rating: 5 stars
08/23/2011
Wow I LOVED this. Mixed it up and ate it on ritz crackers. Read More
(4)
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Rating: 2 stars
04/12/2010
This is ok at best. I made it to recipe pretty much exactly and all I could taste was tuna. I thought the pesto olive combo would take away some of the tuna taste but no. We wont make it again. Read More
(4)
Rating: 5 stars
02/15/2011
fantastic didn't add cheese or lettuce but did add avocado. Wanted seconds so I made one using the lettuce as a wrap fantastic:) Read More
(4)
Rating: 5 stars
07/12/2010
This recipe is fantastic! I've made it for lunch almost every day for the last few weeks. A few times I've substituted canned chicken for a less fishy taste & it works just as well. Read More
(2)
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Rating: 2 stars
03/29/2011
Was not very impressed. I made this exactly as directed and was hoping for more flavor. But all I tasted was the tuna. The pesto and olives might as well have not even been in there. Won't be repeating this one. Read More
(1)
Rating: 5 stars
02/14/2020
We have made this recipe several times. It’s one of our favorite tuna meals. We also use store bought pesto. We also don’t use the amount of mayo that’s indicated. You should adjust the mayo amount to your taste preference. Read More
Rating: 5 stars
06/11/2012
Excellent recipe - base for creativity/lack of things in the fridge! I had tuna sour cream dried basil olive oil salt and garlic and all of this wrapped in warm flat bread went really well with a fresh salad! Thanks for sharing. Read More