|1 tablespoon red wine vinegar||2 tablespoons chopped fresh chives|
|1 tablespoon fresh lemon juice||2 teaspoons chopped fresh parsley|
|2 tablespoons water||1/2 teaspoon lemon peel|
|2 tablespoons extra virgin olive oil||1/4 teaspoon freshly ground black pepper|
|2 cans water-packed light tuna, drained, about 12 ounces||4 10-inch whole-wheat tortilla|
|2 tablespoons chopped mixed olives||8 slices tomato|
|2 tablespoons capers||4 large lettuce leaves|
|1/4 cup diced red or yellow bell peppers|
In a large bowl, combine vinegar, lemon juice, water and olive oil. Add tuna, capers, olives, bell peppers, chives, parsley, lemon peel and black pepper and stir until well combined.
Place 1/2 cup of salad into tortilla. Add one lettuce leaf and 2 tomato slices. Roll burrito style, leaving one end open.
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