Pesto tuna rollups, served here with carrots, bell peppers, and grape tomatoes.

L.’s a fish eating kind of kid.  Ever since he grabbed his first taste of salmon straight off my dinner plate, at just 9 months old, he’s been chowing down on any and all seafood at every opportunity.  This is the kid who begs for smoked bluefish in his lunches, so it’s probably not a huge shock to you if I say that he happens to like tuna.

Now, L.’s not much more of a mayo fan than I am (which is to say, neither of us care for the stuff at all), so we usually make our tuna with a mixture of plain yogurt, lemon juice, and olive oil.  It ends up light, fresh, and just slightly creamy, and it’s especially great on a tuna melt with some spinach leaves.  But one day, confronted with a few tablespoons of leftover pesto in the fridge, I thought I’d try spicing up L.’s tuna a little bit and see what happened.

What happened was that he loved it.  I think I’d prefer mine on a toasted everything bagel, but L. liked this rollup version just fine.

Pesto Tuna Rollups 
(Serves 2)

1 can (6 oz) of chunk light or skipjack tuna
1 tablespoon plain yogurt
1 1/2 tablespoons prepared pesto
1/2 tsp. lemon juice
2 whole-wheat tortillas

Mix tuna, yogurt, pesto, and lemon juice in a small bowl.  Spread half the mixture all over each tortilla.  Roll the tortillas up tightly around the tuna to form spirals.  Slice each tortilla with a sharp serrated knife into four rollups.  You could add spinach or lettuce leaves, or julienned bell peppers or carrots to these rolls as well.