Tuna Crunch Lettuce Wrap
Stop buying mayonnaise-laden tuna salad from the local deli or grocery store, and make your own at home instead with this delicious take from the kitchen of my friend Alison. This creamy, crunchy concoction will have you excited for lunch.
The secret to a yummy tuna salad is creating the texture of mayonnaise in a healthy way using the creamy texture of avocado and coconut yogurt along with the tang of dijon and white wine vinegar. Where this salad really wins, however, is in the crunch of chopped cabbage and coleslaw, romaine lettuce, and a topping of hemp hearts and sunflower seeds, providing a well-balanced combination of protein, fat + fiber to keep you full for much of the afternoon.
Prep Time: 15 minutes
Serves 2
Ingredients
½ cup mashed avocado
1 ½ tablespoon coconut yogurt
½ -1 tablespoon dijon mustard
½ teaspoon white wine vinegar
1 green onion, finely chopped
1 cup chopped cabbage/coleslaw mix or 1 cup finely chopped celery + carrots
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
1 (5-ounce) can of tuna
Salt and pepper to taste
Directions
Mix avocado, yogurt, mustard, and vinegar in a medium. Add vegetables and herbs and stir. Gently mix in tuna so chunks remain.
Stuff lettuce leaves with Tuna Crunch and top with hemp hearts + sunflower seeds. Salt + pepper to taste.
Serve Each Portion with:
4 romaine lettuce or kale leaves
2 tablespoons mixed hemp hearts + sunflower seeds
