Cooking Instructions
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Step 1
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.
Step 2
Rinse the lettuce under cold running water and add to a salad spinner or pat dry with a dishcloth.
Step 3
Finely dice the
Shallot (1)
.
Step 4
Dice the
Tomato (1)
.
Step 5
Dice the
Pitted Spanish Black Olives (8)
.
Step 6
Add
Canned Tuna (1 can)
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.
Step 7
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.
Step 8
Slice the
Avocado (1)
.
Step 9
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!
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