This was another appetizer I saw and instantly bookmarked, waiting for the perfect party to make them. We were celebrating my friend’s birthday, and decided to eat at home before heading out for other *ahem* respectable adventures. This is an incredibly simple appetizer, I can’t believe I’ve never thought of it myself! I really liked the healthy additions of broccoli and the other veggies in the tuna salad. I forgot to add the red wine vinegar the original recipe calls for, but it tasted great nonetheless. I just sort of began to make it the way I usually do, adding in green pepper, because I always put that in my tuna salad. Also, because I was making this for a party, I tripled some of the ingredients in the original recipe (but I didn’t triple the onions, as I felt that 1/4 of a cup was PLENTY), and that is what I have posted below.

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Mini Tuna Salad Wraps

slightly adapted from Gina's Weight Watcher Recipes

Ingredients:

3 cans light tuna in water
3/4 cup chopped celery
1/4 cup chopped red onion
3/4 cup chopped broccoli florets
1/2 cup chopped green pepper
1/3 cup light mayonnaise
3 tsp red wine vinegar (I accidently omitted)
fresh pepper
celery salt (optional, I didn't add it this time, as my friend didn't have any, but I always add it to my tuna salad and it adds a great flavor)

Directions:

Drain tuna. Mix all the ingredients and serve in freshly washed spinach leaves.

(Could it get any easier?)