Tuna Salad Lettuce Boats
Crisp lettuce leaves topped with cucumber, avocado, jalapeño, peppers, and a creamy tuna salad.
Servings: 6 boats
Equipment
Ingredients
- 6 Gem lettuce leaves
- 1/2 cucumber
- 1 avocado
- 1 mini yellow pepper
- 8 jalapeño slices, pickled
- 1 teaspoon maple syrup
- sea salt to taste
- pepper freshly ground, to taste
- 2 teaspoons olive oil
- 1 lemon
- 100 grams tuna drained
- 2 tablespoons mayonnaise heaped
- 1/2 red onion small, finely chopped
- fresh basil leaves
Instructions
- Mix the drained tuna, mayo, and red onion.
- Add a squeeze of lemon juice, sea salt, and black pepper.
- To make the cucumber salsa, finely chop the cucumber, avocado, yellow mini pepper (remove the pit), and jalapeno.
- Add olive oil, maple syrup, sea salt, and pepper.
- Top the lettuce leaves with cucumber salsa.
- Dollop the tuna salad mixture onto the lettuce leaves with a small cookie scoop.
- Garnish with a piece of lemon.
- Serve.
Video
Nutrition
Calories: 135kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg
