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A Work Lunch Special ~ No-Mayo Asian Tuna Salad Lettuce Wraps


The older I get, the more I know that most days all I have is the illusion of control.


Kidnapped girls in Nigeria, global warming, melting ice caps, oceans rising, small government, big

government, the list goes on and there is not much I can do about the chaotic macrocosm around me.


So I focus on the microcosm.


Instill a sense of right and wrong in my boys and pray that what they hear coming out of my mouth is more than just 'white noise'.


Heathful meals and regular exercise.


Pay the bills, keep the laundry clean and the towels warm.


More hugs, less nag.


More protein, less fat, low carbs.


Small things.


These are things I can do something about.


Big flavor per bite per calorie.


So these lettuce wraps are is that category. The kind you throw together because you can't stand to eat tuna the same old way again.


The more protein, more health, less fat - 'things I can control' category.


Being honest, I really wasn't going to blog these at all. Because they are take a full 5 minutes to put together and falls in what you call the dumbass recipe category.


But then my two fave ladies at work, took a bite and loved it and said they were going to try to make these the next day.


So maybe dumbass is not so dumb after all.


And since I absolutely love them, I thought you might like them too!


Recipe for:

2 qty 7 oz cans Albacore tuna in water,

1 bunch spring (green) onions,

1/2 red bell pepper,

1 small carrot,

2 tsp Chinese black sesame seeds,

4 tsp sesame oil,

2-3 tsp Asian red chilli paste,

3/4 cup cilantro leaves,

3/4 tsp salt,

2 tsp sugar,

1/2 tsp ground black pepper


Artisan lettuce leaves to serve


Tuna: Remove from can and drain out all the excess liquid. Empty into a large mixing bowl and break up the large tuna chunks with a spoon.


Green onions: Cut and discard the root ends. Cut the white and light green portions into fine circles and add to the bowl.


Red bell pepper: Cut in half. Reserve one half for future use in the refrigerator. Remove the membranes and seeds and cut into thin strips. Chop and add to the bowl.


Carrot: Peel and shred and add to the bowl


Cilantro leaves: Wash, drain and finely chop and all to the bowl.


To the bowl with all the above ingredients, add the Chinese black sesame seeds, sesame oil, Asian red chilli paste, salt, sugar & ground black pepper.


Using clean hands massage the ingredients together to combine. Taste and adjust seasonings.

Serve over lettuce leaves.

Recipe for

A Work Lunch Special ~ No-Mayo Asian Tuna Salad Lettuce Wraps

 2 qty 7 oz cans Albacore tuna in water


1 bunch spring (green) onions


1/2 red bell pepper


1 small carrot


2 tsp Chinese black sesame seeds


4 tsp sesame oil


2-3 tsp Asian red chilli paste


3/4 cup cilantro leaves


3/4 tsp salt


2 tsp sugar


1/2 tsp ground black pepper


Artisan lettuce leaves to serve


Tuna: Remove from can and drain out all the excess liquid. Empty into a large mixing bowl and break up

the large tuna chunks with a spoon.


Green onions: Cut and discard the root ends. Cut the white and light green portions into fine circles and

add to the bowl.


Red bell pepper: Cut in half. Reserve one half for future use in the refrigerator. Remove the membranes and seeds and cut into thin strips. Chop and add to the bowl.


Carrot: Peel and shred and add to the bowl


Cilantro leaves: Wash, drain and finely chop and all to the bowl.


To the bowl with all the above ingredients, add the Chinese black sesame seeds, sesame oil, Asian red chilli paste, salt, sugar & ground black pepper.


Using clean hands massage the ingredients together to combine. Taste and adjust seasonings.

Serve over lettuce leaves.


Enjoy!

#fish #nomayo #tuna #wrap

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