Bored with the same ol’ tuna salad? Then appearance no in addition than our Southwest Tuna Salad Lettuce Boats!
Adapted from a recipe we found in this Whole30 cookbook, these Southwest Tuna Salad Lettuce Boats are a wholesome and scrumptious replace to a conventional tuna salad lunch that everybody will love!
INGREDIENTS
- ½ cup sweet potato, shredded on large holes of a box grater
- ¼ cup raw cashews, chopped
- 1 large or two small ripe avocados
- 1/3 cup sliced scallions, about three scallions
- 3 5-ounce cans white tuna, drained
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons jalapeño, finely minced
- 1 tablespoon fresh cilantro, finely minced
- 1 tablespoon fresh mint, finely minced
- Zest from half a lime plus more for garnish
- 1 teaspoon celery salt
- 1 teaspoon Southwest seasoning *see note above
- Boston Lettuce
INSTRUCTIONS
- vicinity shredded candy potato in a microwave safe bowl with 2 tablespoons of water, cover and microwave two minutes. Drain off any ultimate water and cool sweet potatoes.
- Dry toast chopped cashews in a small sauté pan over medium warmth till browned. Set aside to chill.
- In a medium bowl place the meat from the avocado(s) with the scallions, tuna, lime juice, jalapeno, cilantro, mint, zest from 1/2 a lime, celery salt and Southwest seasoning.
- add the candy potato and blend to mix.
- Serve in lettuce cups crowned with the chopped toasted cashews and extra lime zest over every element.
0 Comments