Tuna Kale Rolls
A great make-ahead super healthy snack or lunch.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Solid White Albacore in Water, drained
- 1 bunch kale, stems and center rib removed
- 1/2 cup red quinoa, cooked according to package directions, room temperature
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon rice vinegar
- 2 stalks celery, julienned
- 1 large carrot, julienned
- 1 medium red bell pepper, julienned
Nutrition Facts
calories
177
total fat
4.7g
saturated fat
0.9g
trans fat
0g
cholesterol
31mg
sodium
638mg
total carbohydrates
14g
fiber
4g
total sugars
4g
protein
21g
vitamin d
10%
calcium
11%
iron
11%
potassium
13%
Instructions
- Wrap kale in several damp paper towels and microwave for 1-1½ minutes or until just wilted. Let stand until cool enough to handle.
- Meanwhile, place quinoa, tuna, salt, pepper, olive oil, and rice vinegar in a medium bowl.
- Stir to combine.
- Lay 8 kale leaves out flat on a work surface. Place half a kale leaf over cut where center rib was removed. This is so filling doesn’t spill out.
- Spoon tuna mixture over center of kale. Add celery, carrots and pepper in the center.
- Fold bottom and sides of kale to cover filling.
- Serve immediately or cover and refrigerate for up to 4 hours.
Nutrition Facts
calories
177
total fat
4.7g
saturated fat
0.9g
trans fat
0g
cholesterol
31mg
sodium
638mg
total carbohydrates
14g
fiber
4g
total sugars
4g
protein
21g
vitamin d
10%
calcium
11%
iron
11%
potassium
13%
