Ingredients:
1 (6 ounce) cans chunk light chunk tuna in water, drained
2 baby carrots, finely grated
1 1/2 tablespoons light mayonnaise, heaping
1 1/2 teaspoons whole milk ricotta cheese
1/4 teaspoon cayenne pepper ( more or less to taste)
1/3 teaspoon curry powder ( more or less to taste)
1/3 teaspoon celery salt
1/3 teaspoon sugar
red grapes, cut into 8 ths ( added ONLY right before serving!)
1 stalk celery, diced small
tortillas or pita bread
Directions:
Open your can of tuna and drain well.
Empty contents of can into a bowl, and add mayo and ricotta.
Shred your carrots into the bowl, and stir well.
Add all spices, and stir thoroughly.
Add celery and mix through.
Heat your tortilla in a heated skillet until warm and slightly crispy, OR toast your pita.
Add grapes to tuna mixture and stir lightly.
Spread desired amount of tuna on tortilla OR in pita, and serve!
I like to serve with some sliced pears on the side; it adds a nice touch!
Servings: 2-3
Time preparation: 15 min.
Time total: 15 min.