Lettuce Wraps with Spanish Tuna and Avocado

Grab Romaine Lettuce (1 head) and remove 2-3 of the outer leaves. Then cut the head of lettuce 6 inches from the top, discard the root, and separate the leaves from the 6-inch piece to create your lettuce wraps.

Rinse the lettuce under cold running water and add to a salad spinner or pat dry with a dishcloth.

Finely dice the Shallot (1).

Dice the Tomato (1).

Dice the Pitted Spanish Black Olives (8).

Add Canned Tuna (2 cans) to a sieve with a bowl underneath and move the tuna around to release all the oil, then transfer the tuna to a large bowl.

Add Low-Fat Mayonnaise (2 Tbsp), shallot, tomato and olives to the bowl with the tuna. Season everything with Dried Parsley (1 tsp), Garlic Powder (1/2 tsp), Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch), mix together until well combined.

Slice the Avocado (1).

Evenly divide the tuna mixture into 8 lettuce wraps. Add 2 slices of avocado to each lettuce wrap and season the avocado pieces with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Enjoy!