I can't say I am sold on tuna salad. Not yet. But obviously, I am trying. This time, I decided to give the wrap a chance. I am a sucker for wraps. Put it in a tortilla, especially a spinach one, and I'll gladly eat it. So here I used some wheat Trader Joe's tortillas. This definitely made the tuna salad better. For me.
I started by combining the basic ingredients -- tuna, mayo, sour cream, mustard, celery, black olives. Then, I did a taste test. Something was missing. Green onions? Sure. I added some of those. But something else was needed. Last time I had used pickled onions, and they were delicious. This time, I had no pickled onions, so I opened my fridge and went on a hunt. I contemplated using my pickled cucumbers, but decided against it when I found pickled ginger. We bought a jar at a Japanese store a while back to add to our noodle soups, and forgot all about it. Once I popped open the jar, I knew I had stumbled upon something special. This was going to take my regular tuna salad and make it extraordinary. I was right.
The ginger added a unique, crispy, fresh, yet pickled flavor. It was pretty amazing. Along with my tuna salad wrap, I quickly threw together a red cabbage slaw. Nothing fancy or too difficult. I added garlic, green onions, dill, mustard, champagne vinegar, olive oil and lemon juice. Then I salted and peppered it pretty good, and let it sit in the fridge for about an hour. The crunchy salad was a nice accompaniment to the wrap. All in all a pretty successful dinner.