I’ve found that sandwiches are not necessarily an easy feat to achieve with Celiac’s. Most people would say that’s a no-brainer since most bread has gluten. Yet, there are a ton of options for gluten-free bread, some are better than others. Unfortunately most of the good ones that are light in texture are super-small for a sandwich or vice-verse, large but dense.
So I’ve taken to making wraps. And with Celiac’s and NAFLD (look it up), I’ve got to try to cut back on the fat intake. As you might have guessed, most of the time, it’s a battle just to deal with the gluten free, throw in the fat free or light and you might as well throw away the taste. However, if you use cheese and other fatty ingredients sparingly you can lower the fat intake.
At the same time, I needed to add more fish into my diet. Major issue – I hate most seafood, which is why you will see few fishy recipes on this blog. Now that we’ve got that out of the way; here’s the one thing I will eat with tuna. It’s a simple tuna salad recipe for a sandwich/wrap with a few twists.
Cajun Tuna Wrap
2 small cans (240 g) tuna
1/2 red onions diced fine
1/4 cup (60 ml) mayo or salad dressing
1-2 tbsp (30-60 g) Cajun Seasoning
flavoured cream cheese spread
- Mix the drained tuna, onions, mayo and seasoning.
- Make a layer of cream cheese as you base on the tortilla. The layer on a good portion of the tuna salad, shredded cheese, lettuce and tomato. Enjoy!