Sicilian Tuna and Olive Lettuce Wraps
15min
5min
2
320
Chef's Note
For the best flavor, let the tuna mixture marinate in the refrigerator for 30 minutes before assembling the wraps. This allows the flavors to meld together beautifully. If butter lettuce isn't available, romaine hearts make a good substitute, though they're slightly less pliable.
Tags
Ingredients
8 oz canned tuna in olive oil
1/3 cup kalamata olives, pitted
1/2 medium red bell pepper
1/2 medium cucumber
1/4 medium red onion
1 tablespoon capers
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 cup fresh basil leaves
1 teaspoon fresh oregano
8 large leaves butter lettuce leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Drain the 8 oz canned tuna, reserving 1 tablespoon of the olive oil. Place tuna in a medium mixing bowl and flake with a fork.
- 2
Finely chop 1/3 cup kalamata olives and add to the bowl with the tuna.
- 3
Dice 1/2 red bell pepper and 1/2 cucumber into small cubes (about 1/4 inch). Add to the tuna mixture.
- 4
Finely dice 1/4 red onion and add to the bowl along with 1 tablespoon capers.
- 5
In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, and the reserved tablespoon of oil from the tuna.
- 6
Chop 1/4 cup fresh basil leaves and 1 teaspoon fresh oregano. Add to the tuna mixture.
- 7
Pour the dressing over the tuna mixture. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Gently fold everything together until well combined.
- 8
Wash and pat dry 8 large butter lettuce leaves. Arrange on serving plates.
- 9
Divide the tuna mixture evenly among the lettuce leaves (about 2-3 tablespoons per leaf).
- 10
Fold the sides of the lettuce leaves over the filling and roll up from the bottom to form wraps. Secure with toothpicks if needed.
Nutrition Information (per serving)
320
28g
9g
19g
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