This summery dish offers a fresh take on the ordinary garden salad. We love this heart-healthy version, courtesy the American Heart Association.
How to Make Tuna Niçoise in Lettuce Cups
Prep in a small bowl. Stir together the onion, vinegar, mustard, oil, dill weed, sugar, and pepper.
Stir in the tuna. Spoon 1 tablespoon of spread onto each lettuce leaf. Top, in order, with the olives, egg whites, and cherry 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.
Cook’s Tip: To hard-boil eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full, rolling 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.
Ingredients for Tuna Niçoise in 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 dill weed, crumbled 1/4 teaspoon sugar
- 1/8 teaspoon pepper
- 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, drained
- 2 large eggs, hard-boiled, yolks discarded and whites chopped
- 4 cherry tomatoes, sliced
- Calories 40
- Total Fat 1.5 grams
- Saturated Fat 0 grams
- Polyunsaturated Fat 0 grams
- Monounsaturated Fat 0.5 grams
- Cholesterol 8 milligrams
- Sodium 68 milligrams
- Carbohydrates 2 grams
- Fiber 1 gram
- Sugars 1 gram
- Protein 6 gram
Learn more about eating healthy and taking care of your heart. Visit the UPMC Heart and Vascular Institute website.