Tuna Salad Roll-Ups are my go-to snack for parties, borrels, and housewarmings. They're quick and easy to make: homemade tuna salad, fresh mixed lettuce, and creamy herb cheese, all rolled into soft tortillas and sliced into bite-sized pinwheels. They're always the first thing to disappear from the platter.
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Why You'll Love These Tuna Salad Roll-Ups
Are you hosting a party and looking for a snack that's easy to make, can be prepared in advance, and that everyone loves? These tuna salad roll-ups are it. The mixed lettuce keeps them fresh and crisp, the herb cream cheese makes them rich and creamy, and the whole batch comes together in about 15 minutes of hands-on time.
What makes mine a little different: I mix the tuna salad with curry ketchup, the sweet-spicy sauce we eat with everything in the Netherlands. It gives the filling a gentle warmth and a hint of sweetness that plain mayo can't match. (Never tried curry ketchup? There's an easy substitution below.)
I always make my own tuna salad, because it takes two minutes and I can adjust it to taste, and I always have the ingredients at home. Do you make yours from scratch too?
Take a look at my smoked salmon roll-ups, cold chicken tortilla roll-ups, or my page with the tastiest appetizers and snacks. Good luck!
Want to build a whole snack board with different wraps? Then take a look at Smoked salmon roll-ups, cold wraps with chicken, or at my page with the tastiest appetizer and snacks (all delicious to serve with these wraps). Good luck!
What You Need for Tuna Salad Roll-Ups?
To make these tuna salad roll-ups, you need the following ingredients. You can find the exact amounts in the recipe card at the bottom of this post:
- Tuna - Use canned tuna, packed in olive oil, sunflower oil, or water. The end result is much the same, but tuna in water is slightly lighter. Whichever you choose, drain it very well - a wet filling makes soggy roll-ups.
- Tortilla wraps - I use wheat tortillas. Whole-wheat wraps work well for a healthier version, and carrot, bell pepper, or beet wraps are nice lower-carb options that add color to the platter.
- Mayonnaise - Makes the tuna salad rich and creamy. You can also make it yourself with my homemade mayonnaise recipe.
- Curry - Also known as curry sauce, currygewürz, or currygewürzketchup, this is a sweet, gently spiced version of tomato ketchup that's hugely popular in the Netherlands, Belgium, Germany, and Denmark. Look for it in the international aisle, or make your own with my curry ketchup recipe. No curry ketchup Then take a look at this delicious curry ketchup recipe made from scratch.
- Italian herbs - A mix of parsley, oregano, chives, and basil that lifts the whole filling.
- Mixed Lettuce -A good choice for wraps because it stays crisp longer. Arugula also works and adds a light peppery note.
- Herb cream cheese - Fresh spreadable cream cheese with garlic and herbs. It's the creamy base layer on the tortillas and helps everything hold together.
How to Make Tuna Salad Roll-Ups
You can find a printable recipe with step-by-step instructions at the bottom of this post.
- Make the tuna salad by mixing the well-drained tuna with the mayonnaise, curry ketchup, and Italian herbs.
- Spread each tortilla with herb cream cheese, then place ⅓ of the tuna salad in a strip across the middle.
- Scatter the mixed lettuce over the top.
- Roll the wraps up tightly, wrap them in plastic, and chill for at least an hour. Then cut them into pieces about ½ inch (1 cm) wide and serve with tapas skewers.
These are delicious on a platter with warm stuffed apricots with goat cheese and bacon, homemade chicken curry salad (for toast). I often serve them alongside wraps with chicken and cream cheese or smoked salmon wraps.
Tips, Substitutions, and Variations
- Warm the tortillas - A few seconds in a dry frying pan (5 to 10 seconds over medium heat) makes them flexible enough to roll tightly without tearing. They shouldn't be hot, just slightly warm.
- Drain the tuna thoroughly - Press the tuna in a sieve or squeeze it gently to remove as much liquid as possible. This is the secret to roll-ups that stay firm instead of turning soggy.
- Chill before slicing - Rolling the wraps in plastic and refrigerating for an hour lets the flavors blend and keeps the roll-ups perfectly in shape when you cut them.
- Snack or lunch - Slice them small for a party snack, or leave the rolls whole for a quick and satisfying lunch. One recipe, two uses.
- Lighter version - Replace one tablespoon of mayonnaise with Greek yogurt and use tuna packed in water.
Make Ahead and Storage
- Make ahead: These roll-ups are ideal for preparing in advance. Make them up to a day ahead, keep the rolls whole and wrapped in plastic in the fridge, and slice them just before serving.
- Refrigerator: Stored wrapped in the fridge, they keep well for two days.
- Freezer: You can freeze them, with one adjustment: leave out the lettuce (lettuce doesn't survive freezing). Slice the rolls, spread the pieces on a baking tray, and freeze for 2 hours. Then transfer them to a freezer bag or container, where they'll keep for up to 1 month. Thaw overnight in the refrigerator and add fresh lettuce before serving.
Frequently asked questions
- How do I keep tuna roll-ups from getting soggy? Drain the tuna very well before mixing - press or squeeze out as much liquid as you can. The layer of cream cheese on the tortilla also acts as a barrier that keeps the wrap from absorbing moisture.
- Can I make tuna salad roll-ups the day before? Yes, they're actually better made ahead. Keep the rolls whole, wrapped tightly in plastic, and refrigerate. Slice them just before serving so the edges stay neat.
- What can I use instead of curry ketchup? Mix 1 tablespoon regular ketchup with ¼ teaspoon mild curry powder and a teapoon of brown sugar. Or leave it out and add a teaspoon of sweet relish or finely chopped pickle for a more classic American-style tuna salad.
- What kind of tortillas work best? Regular wheat tortillas are the easiest to roll. Whole-wheat adds a nutty flavor, and colored vegetable wraps (carrot, beet, spinach) look beautiful cut into pinwheels on a party platter.
📖 Recipe
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RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 1 cup canned tuna, water or oil, drained
- 2 tablespoons mayonnaise
- 1 tablespoon curry ketchup
- ½ tablespoon Italian herbs
- 3 tortilla wraps
- 2 oz. mixed lettuce
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Make the tuna salad: mash the well-drained tuna with a fork to remove any lumps, then mix in the mayonnaise, curry ketchup, and Italian herbs.1 cup canned tuna, 2 tablespoons mayonnaise, 1 tablespoon curry ketchup, ½ tablespoon Italian herbs
- Place a wrap in front of you and spread with a tablespoon of herb cream cheese.3 tortilla wraps
- Place ⅓ of the tuna salad in the middle of the wrap.
- Spread the mixed lettuce over it.2 oz. mixed lettuce
- Roll up tightly and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Take the rolls out of the refrigerator. Serve them whole for lunch, or cut them into slices about ½ inch (1 cm) wide and serve as a snack with tapas skewers.
Notes
- Refrigeration - You can keep the cold wraps with tuna in the fridge for two days (which means you can make them a day in advance). Then store them in the plastic wrap in the refrigerator.
- Freezer - Remove the mixed lettuce (or wait to add it). You can't freeze lettuce! Instead, cut the tortillas into small wraps and spread them on a baking tray. Put it in the freezer for 2 hours, then collect the wraps and put them in a freezer container or bag. This way, they stay good for up to 1 month. Let them thaw overnight in the refrigerator. Then add the lettuce.
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