Monday, March 14, 2011

Monday’s Bread Bowl: Tuna Fish Lettuce Rolls

An alternative meal this Lenten season

This dish is a hit for those of you that get tired of mayo-laden tuna fish salad. We combined canned tuna with crisp water chestnuts, onion, pepper, and other yummy ingredients to make this tangy tuna fish salad that goes well wrapped in leaves of fresh Boston “Bibb” lettuce. It’s a refreshing and diet-conscious spin for canned tuna. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
Plastic Wrap
2 (5 oz) cans of tuna, drained
1 red onion, diced small
6-8 Boston “Bibb” Lettuce leaves
1 garlic clove, minced small
1 red banana pepper, chopped into bite-size pieces
Juice of 1 lemon
1/4 cup parsley, coarsely chopped
½ cup water chestnuts, chopped
Pinches of salt and black pepper

Preparation and Directions:

Combine all ingredients (besides lettuce leaves) in bowl. Mix well. Chill seasoned filling in fridge overnight. Place spoonfuls of tuna mix in center of open-faced lettuce leaves. Wrap like a burrito and serve.

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