Tuna Salad Lettuce Wraps with Capers and Tomatoes
(from kylerhea’s recipe box)
Source: Kalyn's Kitchen
Serves 4 peopleCategories: January2012, Lunch, SBF1, Tuna
Ingredients
- 10-12 oz. good quality canned tuna (I used Tonno Genova Tuna Packed in Olive Oil.)
- 1/4 cup mayo or light mayo
- 1 tsp. Dijon mustard
- 1 T lemon juice
- 1/4 tsp. celery seed
- 1/4 tsp. Vege-Sal (or a slightly smaller amount of salt)
- 1/2 cup finely chopped celery
- 1 T capers, chopped
- 2 green onions, thinly sliced
- 8 large lettuce leaves, washed and dried (romaine, iceberg or butter lettuce will work for this)
- 1/2 cup chopped cherry tomatoes (optional)
Directions
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Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.) While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and Vege-Sal or salt.
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Cut lettuce apart and pick out 8 large leaves. (I used two heads of romaine and kept the smaller inner leaves for salad greens.) Wash lettuce and spin dry in a salad spinner or dry with paper towels. Chop the celery and capers and thinly slice the green onions. Chop tomatoes if using.
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When the tuna has drained, put it in a bowl (with a snap-tight lid if you won’t be eating it all at once.) Stir in the dressing until it’s well-distributed in the tuna, then mix in the celery, capers, and green onions.
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Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands.
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This kept well in the fridge for several days.