We all get bored with different foods. Tuna is a clean diet staple that you’ve probably ruined for yourself a while back, simply draining a can and combining it with some mayo and eating it for days, weeks, or even months on end. Nothing wrong with that: It’s high-protein, easy, healthy, and low-carb. But when’s the last time you made yourself some tuna salad and were actually excited about it? The recipe for my tuna Provençal wraps adds tons of flavor, healthy fats, and extra protein with hard-boiled eggs. It’s a bit more work than the old mayo-and-tuna mix, but it’s well worth the effort. Follow this recipe once, and you’ve got lunch for the whole week.

Be sure to “Like” the Chef Robert Irvine Official Page on Facebook, and visit chefirvine.com for even more recipes and cooking tips.


  • 1 Red bell pepper, diced
  • 6 oz Tomato juice
  • 2 tbsp Oregano
  • 1 tbsp Garlic, minced
  • ¼ cup Honey
  • 1 Shallot, chopped
  • 1 ½ cups Extra virgin olive oil
  • Salt and pepper
  • 24 oz White tuna in water
  • ½ cup Black olives, chopped
  • ½ cup Celery
  • 2 tbsp Chopped herbs (parsley, chives, tarragon)
  • 6 12-inch whole-wheat tortillas
  • 12 Leaves, Boston lettuce
  • 1 Beefsteak tomato, sliced
  • ½ Red onion, sliced
  • 6 Eggs, boiled and chopped
  • 1 cup Roasted red peppers
  • 6 oz White vinegar


  1. PROVENÇAL DRESSING: Place the red bell pepper, tomato juice, oregano, garlic, vinegar, honey, and shallot in a blender.
  2. Blend all ingredients together and slowly add oil.
  3. Once all oil is added, add salt and pepper to taste.
  4. Chill until ready to use.
  5. TUNA SALAD Gently toss tuna, black olives, celery, 1⁄2 cup salad dressing, and herbs together in a mixing bowl, keeping the tuna flaky and chunky. Chill until ready to use.
  6. TUNA WRAPS Place one whole-wheat tortilla on a cutting board.
  7. Arrange the lettuce, sliced tomato, and sliced red onion in the center of the tortilla.
  8. Arrange the tuna salad on top of the lettuce, tomato, and onion.
  9. Top the tuna salad with chopped egg and roasted red peppers.
  10. Drizzle 2 tbsp of dressing on top.
  11. Tuck the sides of the tortilla in and roll the tortilla from the bottom toward the top. Once rolled, use two toothpicks to keep the wrap in place. Cut in half and serve.
Want a copy on the go?