Friday, March 29, 2013

Tuna Salad Lettuce Wraps

I've been making this great salad for over a year and love it. It's quick and yummy. It would be a great addition to your Easter Sunday brunch buffet.

Here are a few more dishes to add to your Easter Sunday brunch buffet:
A cautionary note: The tuna you use for this salad should be a quality and brand you can trust for minimal mercury. That means the fish used are smaller than usual, thus containing less of a mercury load. Here are several brands offering lower-mercury canned albacore, using smaller fish sustainably caught off the West Coast:
  • EcoFish sells canned albacore caught by small family boats in the Pacific Northwest.
  • Wild Planet Foods sources tuna caught by responsible catch methods.
  • Island Trollers offers albacore “caught one at a time” off the North Pacific coast.
  • High Seas Tuna also comes from well-managed fisheries in Northwest waters.
  • Rain Coast Trading uses sustainable methods with minimal bycatch and habitat damage.
You can also use canned salmon for this recipe, which is a better alternative if you are concerned about mercury in tuna.

This recipe comes from Kalyn's Kitchen, where I find many yummy salads that I make as is or modify to my diet or ingredients on hand.

Tuna Salad Lettuce Wraps

Yield 6-8 servings

Category Salad
Cuisine Healthy

Ingredients
10-12 oz. quality canned tuna (or salmon)
1/4 C mayonnaise
1 tsp dijon mustard
1 Tbsp fresh lemon juice
1/4 tsp celery seed
1/8 tsp salt
1/2 C finely chopped celery
1 Tbsp capers, chopped
2 green onions, thinly sliced
8 large romaine lettuce leaves, washed and dried
1/2 C quarterd cherry or grape tomatoes

Directions
1. Open tuna, drain and press down top to squeeze out oil or water. Rest on side to drain.
2. While tuna drains, stir together mayo, mustard, lemon juice, celery seed and salt.
3. Pick out 8 large, green lettuce leaves. Wash and dry with paper towels.
4. Put tuna in bowl with fitted lid (if not eating all at once). Stir in the dressing until mixed well. Add in the celery, capers and green onions.
5. Fill lettuce leaves with tuna mixture, garnish with cut tomatoes and eat with your hands.

Are you planning an Easter Brunch? What's on your menu?