Tuna & White Bean Salad Wraps

My wife, The Lovely And Talented Lisa, loves the combination of tuna and white beans, so I created a cool wrap that makes a light lunch. The kids loved it, too.

Ingredients:
Whole wheat lavash bread (a thin bread used to make wraps)
1 can Goya brand small white beans, drained and thoroughly rinsed
2 cans light tuna in olive oil (yes, I said it: olive oil. Don't panic.)
1 cup strained Greek yogurt (the stuff I get is sold pre-strained)
Parsley
Capers (the smaller, the better)
Onion
Cucumber
Grape tomatoes
Balsamic vinegar (D.O.P. Modena in the $30 range or better)
Apple cider vinegar
Salt
Sugar

Important:

1. Tempted as you may be for diet reasons, *don't* use tuna in water -- especially albacore. It will be tasteless and dry and stick to your throat. Light tuna in olive oil (no other kind of oil, please!) has all the taste and texture preserved by the oil rather than washed out into a water bath. Just drain the oil from the tuna very well by pressing hard on the can top after you open the can. The oil makes a nice treat for your cats.
2. Don't substitute any other kind of yogurt for this recipe or you'll have an unpalatable mess falling out all over your hands when you try to eat it. Strained yogurt is very thick, which it needs to be because the ingredients you add to it will thin it considerably. Regular American yogurt is already thin, and the non-fat stuff turns into water as soon as you touch it.
3. I drain my white beans by washing them in a big mixing bowl with cold water, draining in a sieve, and repeating until all traces of the starchy liquid is gone (typically two quick washings)

Whisk the yogurt to temper it, which will also loosen its structure and make it easier to work with.

Finely mince as many capers and as much parsley as you like and whisk it into the yogurt.

Peel and seed the cucumber, and whisk the seeds and pulp into the yogurt mixture.

Cut the grape tomatoes into eighths, then gently express the seeds and pulp and whisk them into the yogurt mixture.

Finely mince the onion.

Mix together the drained and rinsed white beans with the drained and broken-up tuna, some parsley, and a good drizzling of quality balsamic, and toss it gently.

Adjust the yogurt mixture for salt, then for sugar, and finally for tartness using additional capers and some apple cider vinegar. Your yogurt dressing is done.

To assemble, spread a very thin layer of the yogurt dressing on the last three inches of one end of a piece of lavash bread, place about 1/3 cup of the tuna mixture on the other end, and sprinkle with as much minced onion, chopped cucumber, and chopped grape tomatoes as you like.

Nap a couple tablespoons of yogurt dressing over the beans, roll up in a spiral fashion (rather than burrito fashion, which would let all the filling spill out) toward the thin layer of yogurt, which will act like a glue to hold that end of the lavash bread to the wrap.

Enjoy! :)

Note:

Lisa wanted capers in the dish, so I made the acids and herbs work around capers. If I were making this entirely on my own, I would eliminate the capers, vinegar and parsley in the dressing and instead use fresh dill, lemon juice, and finely minced lemon zest. I would also use lemon juice instead of balsamic in the bean and tuna mixture, but I would have kept the parsley there. The lemon-dill notes would make for a "brighter" taste.