Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.
Tuna Niçoise in Lettuce Cups
Calories40 Per Serving
Protein6g Per Serving
Fiber1g Per Serving
|Total Fat||1.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||1 g|
1 lean meat
2 tablespoons chopped red onion
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
1/4 teaspoon dried dillweed, crumbled
1/4 teaspoon sugar
1/8 teaspoon pepper
1 5-ounce can very low sodium chunk light tuna, packed in water, drained, and flaked
16 large Bibb lettuce leaves (about 2 heads)
2 tablespoons chopped black olives
Whites of 2 large hard-boiled eggs, chopped
4 cherry tomatoes, sliced
In a small bowl, whisk together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of the tuna mixture onto each lettuce leaf. Top, in order, with the olives, egg whites, and tomatoes.
To eat as a wrap, fold the left and right sides of the lettuce leaf toward the center. Starting from the unfolded side closest to you, roll the wrap towards the remaining unfolded side to enclose the filling.
Cooking Tip: To hard-boil the eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full boil. Remove from the heat. Let the pan stand, covered, for 15 minutes. Tap the egg and/or roll it on a flat surface to crack the shell. Peel the eggs under cool running water to easily release the white from the shell.