Name: Tuna Salad Lettuce Wraps with Avocado & Bell Pepper
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 heads butter (Boston) lettuce; 6 (170 g) cans chunk light tuna in water; 1 ½ small bunches cilantro; 1 ½ limes; 3 red bell peppers; 1 ½ medium red onions; black pepper; cayenne pepper; Dijon mustard; mayonnaise; salt

Tuna Salad Lettuce Wraps with Avocado & Bell PepperTuna Salad Lettuce Wraps with Avocado & Bell Pepper — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

3 heads butter (Boston) lettuce

6 (170 g) cans chunk light tuna in water

1 ½ small bunches cilantro

1 ½ limes

3 red bell peppers

1 ½ medium red onions

black pepper

cayenne pepper

Dijon mustard

mayonnaise

salt

Instructions

Separate the lettuce into leaves; wash and spin dry in a salad spinner. Alternatively, wash in a colander, then transfer to a clean towel and pat dry. Set aside.

Wash and dry the the remaining fresh produce.

Drain the tuna and transfer to a large salad bowl; flake with a fork.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into 6-mm cubes) and add to the salad bowl.

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh (cut into 6-mm cubes). Add to the salad bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ¾ of the cilantro to the salad bowl and save the rest for garnishing.

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces). Add to the salad bowl.

Juice the limes and add to the salad bowl.

Add mayonnaise, Dijon, salt, black pepper, and cayenne pepper to the salad bowl; mix the salad until thoroughly coated in the dressing.

To serve, make the lettuce wraps by spooning the tuna salad into the doubled up lettuce leaves, then garnishing with the remaining cilantro. Enjoy!

Open this recipe in Flambette