Categories: Lunch, Rachael Ray, Snacks, Tuna

Ingredients

• 1/4 teaspoon wasabi paste (a blob the size of a pea)
• 1 tablespoon tamari
• 1 tablespoon vegetable oil
• 2 scallions, chopped
• 1 (6 ounce) can tuna in water, drained and flaked
• 1 (10 inch) flour tortillas
• 1 cup fresh baby spinach

Directions

1. In a small bowl, mix the wasabi paste, tamari, and oil together; add in the scallions and tuna; mash with a fork to combine.

2. Heat a large skillet over high heat and blister the tortilla for about 30 seconds on each side to soften and toast.

3. Transfer the tortilla to a work surface and let cool 1 minute.

4. Top the tortilla with an even layer of spinach and then the tuna salad.

5. Fold 2 sides of the tortilla over the tuna and tightly roll up the tortilla to enclose the salad.

6. 6 Cut into 1-inch pieces to make pinwheels.

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