It’s summer — and hot food and standing over the stove just doesn’t sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.
I grew up on my Grandmothers’ (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to – can you guess the secret ingredient? Scroll down to see! And when you do, no “oooo that’s gross!” or “WHAT!?!? I’m not trying that!” Just add the ketchup (oops – gave it away!), mix it up and you’ll never know it’s in there – except that this is going to be the best tuna salad you’ve ever had. Seriously.
These make a great, clean eating, quick and easy lunch or dinner! I love to make my Roasted Green Beans and Roasted Heirloom Potatoes to go with this!
Tuna Salad Lettuce Cups
Makes approx. 12 Lettuce Cups…
- 3 cans WILD caught albacore tuna in water
- ¼ cup Primal Kitchen avocado oil mayo
- 1 ½ tbsp ketchup
- 10-12 pickles, cut into small cubes
- sea salt and black pepper, to taste
- 12 medium/large butter lettuce leaves
- ¼ cup fresh cilantro leaves
- sriracha, optional
- Rinse and drain the tuna and place into a large mixing bowl.
- Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
- Mix in the mayo, ketchup, pickles, sea salt and black pepper.
- Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!