Tuna Salad Lettuce Boats

Tuna Salad Lettuce Boats

This easy recipe tastes delicious and is high in fibre AND protein – the perfect combo.
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Prep Time 8 minutes
Course Dinner, Lunch, MLunch, MSalads+Sides, MSnack
Servings 2 serves
Calories 415 kcal

Ingredients
  

  • 400 g tin tuna tinned & drained
  • 1 cup chickpeas canned
  • 1 tbsp whole egg mayo
  • 1 tbsp natural yoghurt
  • 1 tbsp lemon juice
  • 2 celery sticks chopped
  • 1/2 red capsicum chopped
  • 1 cucumber chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 butter lettuce or iceberg – leaves removed

Instructions
 

  • Drain and rinse your chickpeas, add them to large bowl and mash to break them up. Add the tuna and mix to combine well.
  • Chop the celery, capsicum, cucumber & fresh parsley, add them to the tuna + chickpea mix and stir to combine.
  • Add mayonnaise, yoghurt, salt & pepper and lemon juice and again mix to combine.
  • To serve, add a big dollop of tuna mix to an individual lettuce leaf and roll it up, to eat.
  • Continue til mixture is used up.

Notes

SUBS
You can substitute shredded chicken or tinned or hot smoked salmon/trout for this recipe.
You can use any fresh herb that you might have on hand – fresh dill is delicious as is basil, mint or coriander. Use what you love and what you might already have.
PREP
This recipe can be made in advance and will keep in the fridge for up to 3 days. 
Does not freeze well. 

Nutrition

Calories: 415kcalCarbohydrates: 32gProtein: 48gFat: 10gSaturated Fat: 2gFiber: 10gSugar: 9gVitamin C: 54mgCalcium: 165mgIron: 8mg
Keyword gluten free, seafood, tuna boats, tuna lunch
Tried this recipe?Let us know how it was!