Ingredients

1 5 oz can of sustainable tuna

1 collard

1 tbsp dijon mustard

1/4 avocado

1 hardboiled egg, diced

1 dill pickle spear, diced

2 tbsp carrot, julienned or diced

2 tbsp celery, diced

salt and pepper to taste

1 bunch of asparagus

olive oil

salt and pepper to taste

Directions

Tuna Wrap

1. Trim collard green stem so it's thinner and easier to roll. Set aside.

2. In a small bowl add tuna, diced egg, pickle, celery, carrot, avocado, and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.

3. Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold bottom up and then fold sides inward or reverse. Cut in half if eating immediately.  Wrap in wax paper and store in fridge if batching.  

Asparagus

Preheat oven to 400 degrees. Wash asparagus, toss with olive oil, salt and pepper and roast until tender (about 15-20 min).

Prep Time: 20 minutes
Cook Time: 20 minutes
Storage: Best eaten fresh.