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EXPLORE ›Tuna Niçoise in Lettuce Cups
Ingredients
Makes 8 Servings
- 2 Tbsp. chopped red onion
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard (lowest sodium available)
- 1 tsp. olive oil (extra virgin preferred)
- 1/4 tsp. dried dillweed (crumbled)
- 1/4 tsp. sugar
- 1/8 tsp. pepper
- 5 oz. canned, very-low-sodium chunk light tuna, packed in water, drained, flaked
- 16 large Bibb lettuce leaves (about 2 heads)
- 2 Tbsp. chopped black olives (drained)
- 2 large eggs, hard-boiled, yolks discarded and whites chopped
- 4 cherry tomatoes (sliced)
Nutrients
Calories: 40Total Fat: 1.5 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.5 g
Cholesterol: 8 mg
Sodium: 68 mg
Total Carbohydrates: 2 g
Dietary Fiber: 1 g
Sugars: 1 g
Protein: 6 g
Recipe
- In a small bowl, stir together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of spread onto each lettuce leaf. Top, in order, with the olives, egg whites, and cherry tomatoes.
- To eat as a wrap, fold the left and right sides of the lettuce leaf toward the center. Starting from the unfolded side closest to you, roll the wrap towards the remaining unfolded side to enclose the filling.
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Copyright © 2018 American Heart Association
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