Mexican Tuna Salad Lettuce Wraps

IMG_1466This tuna salad is the bomb.

You can make it in 10 minutes and feel so good and light after eating it.IMG_1469IMG_1464Okay, here is the scoop on my life. I’ve turned into a gym person, yes I said a gym person. Like, I get excited about going to the gym… and working out… and sweating… ewww. But it’s fun, and I go almost every day with my husband. We have been consistent with it for several months now.IMG_1444IMG_1476Working out has its perks. One perk, my super cute magenta Nikes and dropping one jean size has been nice too! I am no expert on working out, but I can tell you this: yesterday I ran faster and longer than I have in years and it felt amazing! If any of you out there are trying to reach your fitness goals, keep at it. Don’t give up! Baby steps and hard work will get you there.IMG_1451Years ago I would make my tuna salad this way by adding lots of veggies, lemon and hot sauce. I still love the flavor but instead of eating it on bread or tostadas, now I am serving it on fresh, crisp romaine lettuce.IMG_1471IMG_1450If you want to make a healthy and protein rich recipe to help you get there, try this one. It’s affordable and easy to make in advance or right when you need it. Also, if you want to make the recipe lower in fat, try using Greek yogurt instead of the light mayo and sour cream. Let the salad chill in the refrigerator before serving if desired.IMG_1461

Mexican Tuna Salad Lettuce Wraps

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:
2 Cans Solid or Chunk Albacore Tuna in water, drained (5 ounces each)
1 Cup Finely Diced Roma Tomatoes (see notes)
1 Cup Finely Diced Celery
1 Cup Corn Kernels (canned or frozen and thawed)
¼ Cup Finely Diced Red Onion
¼ Cup Chopped Cilantro
1 Tablespoon Fresh Lemon or Lime Juice
¼ Cup Regular or Light Mayonnaise (see notes)
2 Tablespoons Sour Cream
1 Tablespoon Tapatio Hot Sauce
Salt and Pepper to taste
2 Heads Romaine Lettuce

Topping:
Sliced Avocado

Instructions:
1. Drain tuna very well, add it to a large mixing bowl and separate it with a fork. Add tomatoes, celery, corn, red onion, cilantro, lemon or lime juice, mayonnaise, sour cream and hot sauce to the bowl. Mix well and taste for seasoning. Add salt and pepper to taste if desired. Allow the salad to chill in the refrigerator until cold (optional).

2. Cut off the root end of the romaine lettuce and wash the lettuce leaves well. Pat dry with a paper towel. Serve the tuna salad on top of a romaine lettuce leaf to make a wrap. Top the lettuce wrap with sliced avocado and serve.

Notes:
• I like to seed my tomatoes. Just take out all the gooey middle part of the tomato.
• My favorite mayonnaise to use is the Hellman’s Light Mayonnaise.
• I recommend the salad be chilled in the refrigerator before serving, but it is still good if you don’t have the time to wait.

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