– Lettuce Wraps with Spanish Tuna and Avocado –
Whether you´re on a low carb diet or just looking for something delicious, these Lettuce Wraps with Spanish Tuna and Avocado will be your jam. Loaded with so many flavors, easy to make and done in well under 30 minutes, plus there is no cooking! yay! I used romaine lettuce to make these wraps, just because it has such a great texture and flavor, but you can use any lettuce you like. I also used tinned Spanish Tuna, considered by many the best tinned tuna in the world.
– These Lettuce Wraps are Gluten-free and Keto Friendly –
These best part about these Lettuce Wraps with Spanish Tuna and Avocado is that they´re gluten free and low carb. Perfect for anyone with celiac disease or anyone who is watching there carb in-take. These lettuce wraps are also ideal to take to work for an enjoyable lunch or for a light and easy dinner. Watch the video below on How to Make these Lettuce Wraps with Spanish Tuna and Avocado or check out the recipe card below, which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
10-Piece Swiss Diamond Pan Set
Wood Cutting Board
Watch the Video Below on How to Make these Lettuce Wraps with Spanish Tuna and Avocado
Lettuce Wraps with Spanish Tuna and Avocado
Ingredients
- 1 head romaine lettuce
- 2 cans Spanish tuna
- 2 tbsp low-fat mayonaise
- 1 shallot
- 1 tomato
- 8 black Spanish olives
- 1/2 tsp garlic powder
- 1 tsp parsley flakes
- 1 avocado
- pinch sea salt
- pinch black pepper
Instructions
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Grab 1 head of romaine lettuce and remove 2 to 3 of the outer leaves, then cut the head of lettuce 6 inches from the top, discard the root, seperate the leaves from the 6 inch piece to create your lettuce wraps, rinse them under cold running water and add to a salad spinner or pat dry with a dish cloth
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Add 2 tins of Spanish tuna to a sieve with a bowl underneath and move the tuna around to release all the oil, then transfer the tuna to a large bowl, add 2-3 tablespoons of low-fat mayonnaise to the bowl, 1 finely diced shallot, 1 roughly diced tomato and 8 roughly diced black Spanish olives, season everything with 1 teaspoon of parsley flakes, 1/2 teaspoon of garlic powder, sea salt and freshly cracked black pepper, mix together until well combined
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Evenly divide the tuna mixture into 8 lettuce wraps, thinly slice 1 avocado and add 2 slices to each lettuce wrap, season the avocado pieces with sea salt and freshly cracked black pepper, enjoy!
Recipe Notes
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30 . Apr . 2020