Tuna Salad Pinwheels

Ingredients You’ll Need

• 2 cans (5 oz / 142 g each) solid white albacore tuna in water, very well drained
• 6 oz (170 g) full-fat block cream cheese, softened, divided
• 3 tbsp mayonnaise
• 1 celery rib, finely diced (about 1/2 cup)
• 2 tbsp finely diced red onion
• 2 tbsp dill pickle relish, squeezed dry
• 1 tbsp chopped fresh dill, or 1 tsp dried
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• Kosher salt, to taste
• 4 large (10-inch) soft flour tortillas
• 2 cups (about 2 oz / 57 g) baby spinach, stems removed

How to make tuna salad pinwheels

1. Step 1.

   Drain the tuna, then press it firmly in a fine-mesh strainer or between paper towels until no more liquid comes out. Flake it finely with a fork.

2. Step 2.

   In a bowl, beat 4 ounces of the cream cheese with the mayonnaise until smooth. Stir in the tuna, celery, red onion, relish, dill, lemon zest, lemon juice and pepper. Taste and add salt only if needed.

3. Step 3.

   Lay a tortilla flat. Spread about 1/2 ounce (1 tablespoon) of the remaining cream cheese in a very thin layer over the whole surface.

4. Step 4.

   Cover the cream cheese with a single layer of spinach leaves, leaving the far 1-inch strip bare.

5. Step 5.

   Spread about one-quarter of the tuna mixture evenly over the spinach, stopping at the bare strip.

6. Step 6.

   Roll up tightly from the nearest edge, pressing gently, and finish seam side down. Repeat with the remaining tortillas.

7. Step 7.

   Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour or up to 12 hours.

8. Step 8.

   Trim the ends and slice each roll into 8 pieces about 1 inch thick with a serrated knife. Keep refrigerated until serving.

Start with truly dry tuna

Canned tuna holds more water than it seems to, even after the lid has been pressed down over the sink. That water leaks into the tortilla over an hour or two and is the main reason tuna roll-ups turn soggy. Press the tuna in a strainer with the back of a spoon, or squeeze it in paper towels, until no more liquid comes out. It will look dry and crumbly; the dressing adds back all the creaminess it needs.

Solid white albacore has larger, firmer flakes and a milder flavor. Chunk light tuna is softer and stronger-tasting but works if that is your preference. Flake either kind finely, since big chunks create bumps that keep the tortilla from rolling tightly.

Cream cheese makes it roll

A classic tuna salad made only with mayonnaise stays loose even when cold. Replacing most of the mayonnaise with cream cheese creates a filling that firms up in the refrigerator, sticks to the tortilla and holds a clean spiral when sliced. A few tablespoons of mayonnaise are still worth keeping, since they give the familiar tuna-salad tang.

The same goes for the relish: squeeze it in your hand or in a paper towel before adding it. Pickle brine is exactly the kind of loose liquid this filling is designed to avoid.

The layers each have a job

The thin coat of plain cream cheese directly on the tortilla works as a moisture barrier and as glue for the spinach. Spinach adds color and a fresh contrast to the rich tuna, and, laid flat in a single layer, it gives the roll some structure. Tender baby spinach rolls more easily than lettuce, which has thick ribs that crack and create gaps.

Keep the tuna layer even and not too thick. Roughly a quarter of the filling per 10-inch tortilla looks sparse when spread but shows clearly in the finished spiral. Leaving the far edge bare gives the filling room to move forward as you roll.

Crunch and brightness

Finely diced celery is essential to tuna salad’s texture, but big pieces tear through the filling when you slice. Dice it small. Lemon zest adds brightness without extra liquid, while a little lemon juice sharpens the flavor. Dill, red onion and relish complete the classic deli profile.

Taste before adding salt. Canned tuna, relish and cream cheese are already salty, and many batches need none.

Chilling and slicing

An hour in the refrigerator is enough for the cream cheese to firm the rolls; longer is fine, up to 12 hours. Beyond that, the spinach begins to wilt and the tortilla softens. Slice with a serrated knife using a gentle sawing motion. These pinwheels are sliced slightly thicker than drier fillings, about 1 inch, so the tuna layer does not crumble out.

Food safety for a party or picnic

Tuna and mayonnaise need to stay cold. Keep the wrapped rolls in the refrigerator until just before serving, then slice and set out a platter that can be replaced rather than one large tray that sits for hours. On a buffet, nest the platter in a larger tray of ice. Discard pinwheels that have been out for 2 hours, or 1 hour in hot weather.

For school lunches, pack sliced pinwheels in an insulated lunch bag with an ice pack.

Swaps

Canned salmon or chicken: well-drained canned salmon or finely chopped cooked chicken works in the same filling.

Greek yogurt: plain Greek yogurt can replace the mayonnaise for a tangier filling. It is softer, so chill the rolls for the full hour.

No spinach: leave it out and spread the tuna directly over the cream cheese layer; the pinwheels will be slightly softer.