Name: Italian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ heads butter (Boston) lettuce; 3 (398 ml) cans cannellini (white kidney) beans; 6 sticks celery; 3 (170 g) cans chunk light tuna in water; 1 small bunch Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 1 ½ lemons; ¾ (227 g) block mozzarella cheese; 3 shallots; 15 sun-dried tomatoes, oil-packed; black pepper; mayonnaise

Italian Tuna Salad Lettuce Wraps with Cannellini Beans & OlivesItalian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ heads butter (Boston) lettuce

3 (398 ml) cans cannellini (white kidney) beans

6 sticks celery

3 (170 g) cans chunk light tuna in water

1 small bunch Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

1 ½ lemons

¾ (227 g) block mozzarella cheese

3 shallots

15 sun-dried tomatoes, oil-packed

black pepper

mayonnaise

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans in a colander; set aside to drain further.

Zest and juice lemons into a large bowl.

Peel and mince shallots; add to the bowl with the lemon and stir to combine.

Trim celery and thinly slice crosswise at an angle; add to the bowl.

Thinly slice sun-dried tomatoes and add to the bowl.

Drain and thinly slice artichokes; add to the bowl.

Halve olives lengthwise and add to the bowl.

Cut cheese into small cubes; add to the bowl.

Shave parsley leaves off the stems; discard the stems and mince the leaves. Add most of the parsley to the bowl (reserve a small amount for garnish).

Drain and flake tuna. Add to the bowl along with beans, mayo, and pepper. Stir to combine the salad.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with tuna salad and garnish with reserved parsley. Enjoy!

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