Hot weather calls for cool flavors, and this Thai Tuna Salad in lettuce leaves delivers!
Thai Tuna Salad
2 servings // 260 calories, 6 net carbs
1 six-ounce can wild-caught tuna, packed in water
1 lime, juiced
1/2 teaspoon curry powder
1 teaspoon fresh basil, minced
1 teaspoon fresh cilantro, minced
2 tablespoons cold-pressed unrefined avocado oil
(or 1/4 cup nonfat Greek yogurt for lower fat)
1 jalapeño, minced
2 cloves garlic, minced
1 teaspoon tamari
2 lettuce leaves
1 spring onion, thinly sliced
Optional: 1-2 spears steamed* asparagus, cooled and thinly sliced
Optional: 1 tablespoon unsweetened shredded coconut
This recipe uses oil instead of mayonnaise because cold-pressed unrefined oils have higher nutritional values (more brain-and heart-healthy omega-3s).
Drain the tuna and mix it with all the rest of the ingredients. Taste and adjust seasonings. Mound into lettuce leaves and top with spring onions and, if desired, asparagus, and a sprinkling of coconut.
- To quickly steam two asparagus spears, lay them in a glass pie pan with a bit of water and microwave for 3 minutes. Check for doneness. Repeat as needed until asparagus is cooked, not more than 7 minutes.