Hetty’s summer tuna-salad-wrap


Hey everyone!

It’s Wednesday, hump day and it’s time for a new recipe. Today I tried to make a tuna salad wrap served with sweet potato fries.

It went a whole lot better than I first expected, I went a little out of my comfort-zone and experimented a little with the dressing and I was afraid that it would end up tasting really bad, but it turned out great. Today’s recipe will be on a great summerly tuna salad wrap with sweet potato fries. I’m not going to post the recipe for my sweet potato fries just yet because it needs a lot of improvements, they were tasty but far from as crispy as I wanted them to be. So I’m going to experiment a little more on that one before posting a recipe that I’m comfy with sharing. I don’t want to share a bad recipe with yall, I want you all to have a good and tasty experience if you decide to use one of my recipes. But I will on the other hand post the recipe for my summerly tuna salad wrap. It’s a NO-Mayo recipe which is great when you’re trying to cut back on calories.  It’s a super easy recipe and It was tasty and perfect for a hot summer day or as lunch.


19-20 oz. Of canned tuna

12 oz. Of canned corn ( you can use fresh corn as well.)

9 oz. Of fresh mushrooms

Half a cucumber. ( or more, use as much as you would like.)

2 medium-sized tomatoes

10,5 oz. Of creme-fraiche

half a teaspoon dijon mustard

1 teaspoon of honey

Chili flakes



Tuscan spice blend

Tortilla wraps ( how many depend on size.)

1 Tablespoon of EVVO or Butter

Grated cheese

Directions on how to make Hetty’s Tuna-salad-summer-wrap ; 

  1. Wash the mushrooms and the tomatoes, and peel the cucumber. Then slice up the mushrooms and add them into a pan with a tablespoon of butter or you can use EVVO. Season with salt, pepper, Tuscan spice blend and chili flakes. While the mushrooms are cooking. Cut the cucumber in half and slice it up and add it to a large mixing bowl. Drain the canned tuna and the corn and add it to the mixing bowl.
  2. Dice or slice up the tomato and add it to the mixing bowl.  When the mushrooms have reached a golden brown color drain it( if there is a lot of fluid in the pot/skillet you’ve cooked them in.) then add it to the mixing bowl. Mix everything well together. Add the creme-fraiche into a separate mixing bowl, add half a teaspoon of Dijon and one teaspoon of honey. Season with the Tuscan spice blend and mix it gently together. Mix in the creme-fraiche dressing into the tuna salad and blend it gently together.
  3. Heat up the tortilla wraps, then fill them up with the salad, sprinkle some grated cheese over the top and wrap it together. If you don’t want to wrap it you can easily serve the wraps on the side.

This was my summer inspired No-mayo tuna salad wrap. You can easily change the seasoning for your own taste, add some garlic or you can use another Italian spice blend.

I do have a small announcement to make. There will be some changes to my six day new recipes. A family related issue has occurred so I will not be able to make the other four dishes I was supposed to make. But don’t worry I will be able to give yall more information tomorrow on what I’ll be writing about, and if I’m able to make anything refreshing for dinner the next few days. Either way, I will be posting an update tomorrow on what I will be blogging about for the next few days, but it will be good I promise you that. Sometimes unexpected things happen and you have to make the best out of the situation. Take it with a smile, and come up with a new creative way to deal with whatever comes up.

I hope you all have an amazing day, and I hope to see you back here tomorrow for a new post. I’m really excited about tomorrow’s news even though things didn’t go as planned because of the family related issue this week. I hope y’all are not too disappointed, I’m really sorry that things didn’t go as planned. Sometimes things go south and you have to do the best out of the situation you end up in.

  • Hetty

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