Browse Recipe Categories or

Tuna Niçoise in Lettuce Cups

Tuna Niçoise in Lettuce Cups
×

Tuna Niçoise in Lettuce Cups

Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.

Ingredients

Servings  8   Serving Size   2 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
  • Whites of 2 large hard-boiled eggs, chopped
  • 4 cherry tomatoes, sliced

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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

Tuna Niçoise in Lettuce Cups
CaloriesCalories
40 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
1g Per Serving

Nutrition 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

 
Try our version of a French classic salad for an elevated appetizer or light lunch paired with soup.

Nutrition Facts

Tuna Niçoise in Lettuce Cups
CaloriesCalories
40 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
1g Per Serving
×
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

Ingredients

Servings  8   Serving Size   2 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
  • Whites of 2 large hard-boiled eggs, chopped
  • 4 cherry tomatoes, sliced

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.