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Tuna Niçoise in Lettuce Cups

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Tuna Niçoise in Lettuce Cups
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Tuna Niçoise in Lettuce Cups

Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.

Ingredients

Servings  8   Serving Size   2 lettuce cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.

Nutrition Facts

Tuna Niçoise in Lettuce Cups

CaloriesCalories

40 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 40
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
Cholesterol 8 mg
Sodium 68 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 6 g

Dietary Exchanges
1 lean meat

 

Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.

Nutrition Facts

Tuna Niçoise in Lettuce Cups

CaloriesCalories

40 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

1g Per Serving
×
Calories 40
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
Cholesterol 8 mg
Sodium 68 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 6 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  8   Serving Size   2 lettuce cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
 

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