Low-Carb Tuna Salad Lettuce Wraps with Capers and Tomatoes
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
10-12 oz. good quality canned tuna
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
1/2 cup finely chopped celery
1 T capers, chopped
2 green onions, thinly sliced
8 large lettuce leaves, washed and dried
1/2 cup chopped cherry tomatoes
Directions
Drain tuna into a fine-mesh strainer and press down to drain out the oil While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and Vege-Sal or salt. Cut lettuce apart and pick out 8 large leaves. 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. When the tuna has drained, put it in a bowl Stir in the dressing until it’s well-distributed in the tuna, then mix in the celery, capers, and green onions. Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands. This kept well in the fridge for several days.