I had to guard these spirals when I was developing the recipe in order to have a chance to photograph them for you all! It was a Saturday morning, and the kids and hubby were home, and I didn’t dare turn my back. 🙂 I have been watching my baby Grandsons during the week, so I develop recipes mostly on Saturdays these days.
The two dips for these delectable spirals stand alone, so you could easily double the recipes to have more sauces on hand. I have been eating gremolata on everything savory lately. I love the salty lemon flavor with the bright taste of parsley. The two dips eaten with the spirals makes them very fun to eat! Who doesn’t love a dip, let alone two?
You can eat these highly nutritious spirals as soon as you assemble them, or wrap them up after rolling, and refrigerate them until you are ready to eat! Take them out of the refrigerator and slice the wraps right before you want to have them. They are a little easier to slice when cold, but oh so good right away as well!
Tuna, Avocado Egg Spirals
Ingredients: For each Egg Wrap you will need:
3 Pastured Eggs
1 Tablespoon of Water
1/8 Teaspoon of Salt
Pinch of Black Pepper
1 1/2 Tablespoons of Olive Oil
Whisk the eggs, water, salt and pepper in a medium bowl. In a 14 inch non-stick skillet, add the olive oil and heat over medium-high heat. Add the egg mixture, and swirl the pan to spread the egg evenly. Cook for a few minutes until the middle is starting to set and the edges are no longer runny. With a large rubber spatula, gently flip the egg wrap, and cook about 30 seconds on the other side. Slide out of the pan onto a cutting board.
Tuna Filling (this is enough for two egg wraps, if you want to make one wrap, half the recipe)
2 Cans of Wild Albacore Tuna (I buy this kind that is mercury tested)
1/2 Cup of Mayo (I use Avocado Oil Mayo here)
1/4 Cup of Diced Dill Pickle
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of Black Pepper
1 Ripe Avocado (diced) This does not go in the filling. It is used when assembling the spiral.
Directions: Mix the tuna filling together.
3 Tablespoons of Garlic Infused Olive Oil (or 3 Tablespoons of Olive Oil and a Clove of Minced Garlic)
Zest of 1 Organic Lemon
2 Teaspoons of Dried Parsley
1/2 Teaspoon of Sea Salt
Directions: Whisk the ingredients together.
1/4 Cup of Mayo (my favorite is healthy avocado oil mayo here)
1 Tablespoon of Fresh Squeezed Lemon Juice
1 Tablespoon of Garlic Infused Olive Oil
1/8 Teaspoon of Truffle Salt (here)
1/8 Teaspoon of Black Pepper
Directions: Whisk all the ingredients together. Store refrigerated.
Now to Assemble the Spirals:
Lay out the egg wraps, spread them with half the tuna filling each. Sprinkle each wrap with half of the diced avocado. Roll them up snuggly, and then slice into 1 1/2 inch slices with a bread knife. Serve with the sauces.
Serves 2 to 4 people depending on if you have a Papa Bear or a Baby Bear appetite!