How to make it

  • If I had more fresh peas I would have increased the amount to 1/2 cup but I didn't so .... Shell the peas. This is the amount shelled.
  • Fine dice on the celery, green onion and jicama. Mince the parsley.
  • Drain the two cans of tuna then combine mixing well. Chill for an hour before serving.
  • Serve over fresh greens or roll it up in a wrap. Excellent candidate for a hot tuna wrap if you have pannini press.
  • Nutrition Info:

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  • Pumpkin_Tokyo 7 years ago
    made this for dinner tonight!!!! it's fantastic! i put quite a lot of cayenne in it to give it a nice kick, also some garlic powder (garlic belongs in everything). we wrapped it up in tortillas and topped it with papper jack.

    thanks for this wonderful yummy recipe!
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