Heart Healthy
Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.
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Tuna Niçoise in Lettuce Cups
-
Servings:
8
-
Serving Size :
2 lettuce cups
Ingredients
-
2 tablespoons red onion -
1 tablespoon red wine vinegar -
2 teaspoons Dijon mustard -
1 teaspoon olive oil -
1/4 tsp. dillweed -
1/4 teaspoon sugar -
1/8 teaspoon pepper -
5 oz. chunk light tuna -
16 large Bibb lettuce leaves -
2 tablespoons black olives -
2 large extra virgin olive oil -
4 cherry tomatoes
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, whisk together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of the tuna mixture onto each lettuce leaf. Top, in order, with the olives, egg whites, and 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.
Cooking Tip: To hard-boil the eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full 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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 40 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 8 mg | |
| Sodium | 68 mg | |
| Total Carbohydrate | 2 g | |
| Dietary Fiber | 1 g | |
| Sugars | 1 g | |
| Protein | 6 g | |
Dietary Exchanges
1 lean meat
-
Servings:
8
-
Serving Size :
2 lettuce cups
Ingredients
-
2 tablespoons red onion -
1 tablespoon red wine vinegar -
2 teaspoons Dijon mustard -
1 teaspoon olive oil -
1/4 tsp. dillweed -
1/4 teaspoon sugar -
1/8 teaspoon pepper -
5 oz. chunk light tuna -
16 large Bibb lettuce leaves -
2 tablespoons black olives -
2 large extra virgin olive oil -
4 cherry tomatoes
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, whisk together the onion, vinegar, mustard, oil, dillweed, sugar, and pepper. Stir in the tuna. Spoon 1 tablespoon of the tuna mixture onto each lettuce leaf. Top, in order, with the olives, egg whites, and 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.
Cooking Tip: To hard-boil the eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full 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.