Tuna lettuce cups with spicy mayonnaise
)
Prep Time
15 Minutes
)
Cook Time
0 Minutes
){kind=icon}
Yield
8
){kind=icon}
Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in Springwater, drained
- 1 400g can red kidney beans, drained
- 2 sticks celery, finely sliced
- ½ medium red capsicum, finely diced
- 1 medium carrot, peeled and diced
- ½ medium red onion, diced
- ½ cup parsley leaves, chopped
- 8 iceberg lettuce leaves, cut in cups
for the dressing
- 2 tablespoons good quality mayonnaise
- 1 teaspoon sambal oeleck or chilli sauce of your choice
- 2 tablespoons extra virgin olive oil
- juice of ½ a lemon
- sea salt and freshly ground black pepper
Instructions
- In a large bowl mix all the salad ingredients except the tuna and lettuce cups. Include some of the lettuce trimmings finely chopped.
- In a smaller bowl mix together the dressing ingredients and season to taste (vary the amount of chilli to your personal taste).
- Add the tuna and dressing to the salad mix and stir to combine.
- Check the seasoning and spoon the tuna mix into the lettuce cups. Serve immediately.
| Servings: | 4 |
| Ready in: | 15 Minutes |
| Course: | Lunch, Dinner, Entreè |
| Recipe Type: | Salad |
Tuna lettuce cups with spicy mayonnaise
Fresh, vibrant and full of flavour these tuna lettuce cups with spicy mayonnaise are an affordable yet tasty low carb mid-week dinner.
A guaranteed party favourite
Ashleigh Feltham (MNutrDiet)
This recipe will be a guaranteed party favourite or if you are in the mood for a lighter but still satisfying meal. Safcol tuna is a good source of protein and helps to keep the munchies away for a longer period of time. Tuna also gives your body iodine and selenium which is needed for your thyroid to produce hormones to keep your metabolism working well. Also, B12 and choline which is essential for normal central nervous system function.
Red kidney beans are a great source of prebiotics which feed the good bacteria in your gut. Also, plant source or non-haem iron. The animal source of iron in the tuna called haem iron helps the plant-based source of iron to be better absorbed. Celery adds fibre to keep your gut healthy and increases how full you feel after the meal.
Capsicum and lemon are a good source of vitamin C which helps the non-haem iron to be better absorbed. Carrots and lettuce are a good source of vitamin A which keeps your vision at its best and onion adds more prebiotics as well as may reduce your risk of certain cancers and help to lower your blood pressure and cholesterol. Lettuce is a good source of vitamin K which is needed for your body to clot blood normally and helps to keep your bones strong.
Parsley is a good source of iron, antioxidants and flavonoids, vitamin A and folate to help make and repair DNA and has antibacterial properties. Extra virgin olive oil provides your body with 36 different antioxidants as well as heart-healthy monounsaturated fat. This is clearly no ordinary lettuce cup recipe.
