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Prep Time:
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Cook Time:
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Recipe Yield: 2
Ingredients:
- 1 can (4.5 oz.) StarKist E.V.O.O® Yellowfin Tuna with Crushed Red Peppers
- 4 large collard green leaves
- 1⁄2 cup cooked cauliflower rice
- 1⁄2 red pepper, sliced
- 1 3-inch section of an English cucumber, julienned
Directions:
- Clean and cut the bottom of the hard stem of the collard green out, and trim down the remaining stem. Plunge into a pot of boiling water for 30 seconds; remove and place in a bowl of ice water to stop cooking and to cool. Drain and dry thoroughly.
- Place 1 collard green leaf on a large cutting board. Arrange 1⁄4 of the red pepper slices, 2 Tbsp. of the cauliflower rice, 1⁄2 a pouch of tuna and 1⁄4 of the julienned cucumbers on the bottom third of the collard leaf, leaving about 2 in. free at the bottom.
- Roll the bottom of the leaf up to cover the ingredients tightly. Fold the sides in to the center, and continue to roll the leaf.
- Slice in half and place on a platter.
Recipe Nutrition Information
When using 1 can (4.5 oz.) StarKist E.V.O.O® Yellowfin Tuna with Crushed Red Peppers
When using 1 can (4.5 oz.) StarKist E.V.O.O® Yellowfin Tuna with Crushed Red Peppers
| Servings Per Container: 2 | ||
| Serving Size: 2 wraps (362g) | ||
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 170 | |
| Total Fat | 3.5g | 4% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0g | |
| Cholesterol | 25mg | 8% |
| Sodium | 380mg | 17% |
| Total Carbohydrate | 19g | 7% |
| Dietary Fiber | 10g | 36% |
| Total Sugars | 6g | |
| Includes Added Sugars | 3g | 6% |
| Protein | 20g | |
| Vitamin D | 1mcg | 6% |
| Calcium | 286mg | 20% |
| Iron | 3mg | 15% |
| Potassium | 586mg | 10% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
