YOUR SOLIN GENERATED RECIPE
Crispy Tuna Lettuce Cups with Pickled Red Onions
Enjoy a refreshing twist on tuna with these crispy lettuce cups. Tender chunks of canned tuna are lightly dusted with almond flour and quickly pan-seared to form a healthy crust. They’re nestled in crisp romaine lettuce leaves and topped with tangy, pickled red onions and cool avocado slices for a balanced mix of flavors and textures.
INGREDIENTS
6 ounces Canned Light Tuna in Water
2 tablespoons Almond Flour
4 Romaine Lettuce Leaves
1/4 cup chopped Red Onion
1 tablespoon Apple Cider Vinegar
1 teaspoon Olive Oil
1/4 portion Avocado
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
In a small bowl, combine the chopped red onion with apple cider vinegar and a pinch of salt to create a quick pickle. Allow to marinate while preparing the rest of the dish.
Drain the canned tuna thoroughly and gently mix in a pinch of salt, pepper, and garlic powder.
Lightly coat the tuna with almond flour, ensuring the pieces are evenly dusted.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the floured tuna and sauté for 2-3 minutes per side or until you achieve a light, crispy exterior. Be careful not to overcook to maintain tenderness inside.
Separate the romaine lettuce leaves and arrange them on a plate as cups.
Spoon the crispy tuna evenly into the lettuce cups.
Top each cup with a few spoonfuls of the pickled red onions and garnish with thin slices of avocado.
Serve immediately and enjoy this balanced, crunchy dish.