Tuna Salad Collard Wraps

Tuna Salad Collard Wraps are a healthy alternative to one of my favourite sandwiches. I used to eat a lot of tuna salad sandwiches as a kid because they were so easy to make. They consisted of tuna and pickles with mayo between two slices of bread. I really wanted to create a healthier version of my childhood favourite. In this version, I use olive oil and lemon juice instead of mayo, added parsley, and rolled it up in a collard green instead of using bread.

Tuna Salad Collar Wrap from Healthy Homemade Soups and Sandwiches

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Tuna Salad Collard Wraps Recipe

Paleo & Gluten-free

Prep time: 15 minutes | Serving size: 2


  • 1 can (5oz) wild tuna
  • 1.5 Tbsp olive oil
  • 1 Tbsp lemon juice (1/4 lemon)
  • 1 Tbsp parsley
  • Salt and pepper to taste
  • 1 celery stalk, julienne
  • 1 carrot, julienne
  • 2 collard leaves


  1. Wash the collard leaves and lie flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.
  2. In a large bowl, mix together the tuna, olive oil, lemon juice, parsley, salt and pepper.
  3. To assemble the wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with half of the tuna mixture. Roll up the collard wrap starting at the base of the collard green and secure with kitchen twine.

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