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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 436.8
  • Total Fat: 16.2 g
  • Cholesterol: 30.0 mg
  • Sodium: 151.0 mg
  • Total Carbs: 54.9 g
  • Dietary Fiber: 11.6 g
  • Protein: 23.1 g

View full nutritional breakdown of Tuna RAW collard green wraps calories by ingredient
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Tuna RAW collard green wraps

Submitted by: MRSG918


RAW wraps with Raw Sashima grade tuna modified from
RAW wraps with Raw Sashima grade tuna modified from

Number of Servings: 4


    8 large collard greens leaves - washed and dried
    1 cup quinoa - sprouted
    1 tablespoon sesame tahini
    freshly squeezed lemon juice
    1 cup roughly chopped carrots
    1 tablespoon freshly grated ginger
    1 small shallot - chopped
    1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
    1 teaspoon honey
    3 tablespoons brown rice vinegar
    1 tablespoon sesame oil
    1/4 teaspoon sea salt
    2 cups of grated raw beets
    1 avocado - peeled, pitted and sliced
    1 cup sprouts or microgreens


May make vegan by omitting the Tuna and doubling the quinoa to 2 cups (this will change the nutritional facts)


Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Dice Tuna into small pieces and Mix with tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito.

Serving Size: makes 4 lg wraps

Number of Servings: 4

Recipe submitted by SparkPeople user MRSG918.

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