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Tuna Cabbage Wraps

This gluten free wrap is a real crowd pleaser as a fresh hands-on meal for lunch or for evening tapas.

2 cans (2 x 100 g) Gold Seal No Drain Solid White Tuna
½ cup
thinly sliced green onions
½ tsp
1 tbsp
olive oil
whites of napa cabbage or substitute with regular cabbage or raw romaine leaves
carrot, peeled and cut into threads with a vegetable peeler
radishes cut into small wedges
1/2 bunch
cucumber, peeled and sliced thinly
red onion, sliced thinly
1/2 cup
low sodium soy sauce
2 tbsp
brown coconut sugar or brown sugar
3 tbsp

juice of lime
1 tsp
soya sauce
1 tbsp
chili paste or hot sauce of your choice
  • Directions

    1. Bring a pot of water with a little salt, to boil. Fill a separate bowl with ice water and set aside.   Cut the firmer white part off the base of the cabbage leaf, slice thinly and transfer to a plate.
    2. Blanch the green part of the cabbage leaves in salted water until they turn bright green, approximately 30 seconds.  Immediately transfer to ice water and cool fully.  Drain well and set aside.
    3. Slice carrot, radish, cilantro, cucumber and red onion as directed and arrange in serving bowls. 
    4. Add Gold Seal No Drain Tuna chunks, green onions, paprika and olive oil in a bowl and toss together.
    5. Add both soy sauce and brown sugar to a small pot and bring to simmer and slightly thickens.  Place in a service bowl and allow to cool.
    6. Whisk together mayo, lime juice and the soya and chili paste and transfer to a service bowl. 
    7. To assemble your wrap: use the blanched napa cabbage (or substitute) as the vessel to hold your choice of tuna and vegetables.  Enjoy!

  • YIELD:

    Serves 4


    Prep: 20 mins
    Total: 25 mins

    Nutritional Values
    12 g
    Sat Fat 2 g
    Carbs 19 g
    Protein 17 g
    Fibre 5 g
    Cholesterol 26 mg
    Sodium 1281 mg
    Sugar 15 g
    Calcium 81 mg


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