Romaine tuna wraps


  • 5 Romaine Leaves (Washed)
  • Half a small Red Onion
  • 2 oz. Fine Chopped Basil
  • Pepper To Taste
  • 1 pound canned flaked Tuna (Drained)


  • 2 Egg Yolks
  • 1 tbsp. Dijon Mustard
  • 12 oz. Olive Oil

Dice your red onion, chop your basil up and add to bowl. In a separate bowl, add your drained tuna and tear up as much as possible. Now add to boil of dry ingredients. Now for the mayo, lightly whisk your eggs and add the Dijon. While whisking the yolks, add the oil at a slow stream. The first 30 seconds is the most important stages to this process. You’ll want a body coming out of it. Keep adding oil till gone. Add mayo to ingredients now and mix up. You’ll want to spread this on the romaine leaves and roll up.

Source: Chef Andrew Parker