Tuna Niçoise in Lettuce Cups
- 2 tablespoons chopped red onion
- 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard (lowest sodium available)
- 1 teaspoon olive oil (extra virgin preferred)
- 1/4 teaspoon dried dillweed, crumbled
- 1/4 teaspoon sugar
- 1/8 teaspoon pepper
- 1 5-ounce can very low sodium chunk light tuna, packed in water, drained and flaked 16 large Bibb lettuce leaves (about 2 heads)
- 2 tablespoons chopped black olives, drained
- 2 large eggs, hard-boiled, yolks discarded and whites chopped
- 4 cherry tomatoes, sliced
- Calories 40
- Total Fat 1.5 g
- Saturated Fat 0.0 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.5 g
- Cholesterol 8 mg
- Sodium 68 mg
- Carbohydrates 2 g
- Fiber 1 g
- Sugars 1 g
- Protein 6 g
Dietary Exchanges: 1 lean meat
- 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.
- Cook’s Tip: To hard-boil eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full, rolling boil. Remove from the heat. Let the pan stand, covered, for 15 minutes. Tap the egg and/or roll it on a flat surface to crack the shell. Peel the eggs under cool running water to easily release the white from the shell.
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