YOUR SOLIN GENERATED RECIPE
Enjoy a refreshing and light tuna salad wrapped in crisp lettuce leaves. This snack features succulent tuna, creamy Greek yogurt, and the subtle crunch of celery and red onion, enhanced with the richness of avocado and a hint of olive oil for an extra layer of flavor.
INGREDIENTS
4 oz Canned Tuna in Water
1 tbsp Nonfat Greek Yogurt
1 stalk Celery, chopped
1 tbsp Red Onion, diced
1 quarter Avocado, diced
1 tsp Extra Virgin Olive Oil
2 Romaine Lettuce Leaves
PREPARATION
Drain the canned tuna and place it in a mixing bowl.
Chop the celery, dice the red onion, and cube the avocado. Add these to the tuna.
Stir in the nonfat Greek yogurt and a teaspoon of extra virgin olive oil.
Season the mixture lightly with salt and pepper if desired, mixing until well combined.
Lay out the romaine lettuce leaves and spoon the tuna salad onto each leaf.
Fold the lettuce around the tuna salad to create a wrap, and serve immediately.