Pesto Tuna Wraps


  • 1 teaspoon prepared pesto sauce
  • 1/4 cup plain yogurt
  • 6 ounces Genova Tonno, Solid Yellowfin Tuna in Olive Oil, drained
  • 1 tablespoon pine nuts, toasted
  • 2 teaspoons Parmesan cheese, grated
  • 2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry basil)
  • Spinach-flavored flour tortillas (6-inch), as needed


  1. Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted pine nuts.
  2. Serve wrapped in 6-inch spinach-flavored tortillas.
  3. May be garnished with arugula leaves, sliced black olives or sliced yellow tomatoes.

Serves 2.

Posted by Tiffany at Recipe Goldmine on 2/6/2002 3:34 pm

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