Ingredients
Scale
For the filling:
- 1 can sustainably caught albacore tuna, drained
- 1/3 cup nonfat plain Greek yogurt
- 1/4 – 1/3 cup low fat mayonnaise (or mayo of your choice)
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon spicy brown mustard
- 1 – 4 teaspoons Sriracha hot sauce (or to taste)
- 1/4 – 1/3 cup finely chopped celery
- 1/4 – 1/3 cup finely chopped sweet onion (or green onion)
- 2 Tablespoons chopped toasted pecans (optional)
- 1 – 3 Tablespoons finely chopped cilantro (more or less to taste)
For the lettuce wraps:
- Fresh Romaine lettuce leaves
- Fresh chopped campari tomato (or juicy ripe garden fresh tomato)
- Fresh ripe avocado chunks
- For garnish: cilantro leaves and extra Sriracha, if desired
Instructions
- In a small mixing bowl, flake the tuna with a fork, then stir together the tuna, yogurt, mayo, seasoning, mustard and hot sauce. Taste and add more Sriracha until the mixture has the desired level of heat. Stir in the celery, onion, pecans and cilantro.
- To make the lettuce wraps: Choose two nicely curled romaine lettuce leaves for each wrap. Spoon a nice amount of the tuna mixture down the center. Top with chopped tomato and avocado. If desired, garnish with extra cilantro and serve with Sriracha so guests can drizzle and kick up the heat to their own liking.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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