Mediterranean Tuna Lettuce Cups
These fresh Mediterranean Tuna Lettuce Cups stuff crisp bibb lettuce with flaky tender yellowfin tuna for a lunch that's healthy, easy, and delicious.
Servings: 12 lettuce cups
Ingredients
- 12 large lettuce leaves, preferably bibb lettuce
- 2 cans of Genova Yellowfin Tuna in Olive Oil, drained
- 3/4 cup quartered grape tomatoes
- 1/3 cup chopped olives (kalamata, green, or an assortment)
- 1/3 cup toasted slivered almonds
- 1 mini cucumber, thinly sliced and halved (about 3/4 cup)
- 1/4 cup thinly sliced red onions, roughly chopped
- 1 TBSP capers, drained
- 1 lemon, cut into wedges for serving
Instructions
- Prepare your lettuce cups by picking 10-12 of the largest leaves from your head of lettuce. Gently wash them and pat them dry with paper towels; put them aside.
- To a large mixing bowl, add the drained tuna, tomatoes, olives, toasted almonds, cucumbers, red onions, and capers. Spritz the juice of half of a lemon over the ingredients and gently toss the ingredients until well mixed.
- Spoon the tuna mixture into each lettuce cup, and serve with lemon wedges for extra spritzing.
- Tip: To toast your almonds, place them in a dry pan and place them over medium-low heat. Toast them until they are golden brown and aromatic, shaking the pan every so often to avoid burning.
