Tuna nicoise in lettuce cups
GEHA | June 10, 2021
2 tablespoons chopped red onion
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard (lowest sodium available)
1 tsp. olive oil (extra virgin preferred)
1/4 teaspoon dried dillweed (crumbled)
1/4 teaspoon sugar
1/8 teaspoon pepper
5 oz. canned, very-low-sodium chunk light tuna, packed in water, drained, flaked
16 large Bibb lettuce leaves (about 2 heads)
2 tablespoons chopped black olives (drained)
2 large eggs, hard-boiled, yolks discarded and whites chopped
4 cherry tomatoes (sliced)
- In a small bowl, stir together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of spread onto each lettuce leaf. Top, in order, with the olives, egg whites, and cherry 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.
- To hard-boil eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full, rolling 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.
- Two cups equals one serving.
Makes eight servings.
Nutritional values per serving:
|1.5 g||total fat|
|0.0 g||saturated fat|
Reprinted on June 10, 2021, courtesy of the American Heart Association. For more, visit recipes.heart.org.