YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and Egg Salad Lettuce Wraps
Hard-boiled eggs and flaked tuna are tossed in a zesty lemon-yogurt dressing and tucked into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5 oz Canned tuna in water
2 large Eggs
2 tbsp Greek yogurt
0.5 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Dijon mustard
2 tbsp Red onion
0.25 cup Cucumber
0.25 tsp Sea salt
0.25 tsp Black pepper
4 large Butter lettuce leaves
0.25 whole Avocado
PREPARATION
Place eggs in a small pot and cover with water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and chopping.
Drain the tuna completely and place it in a medium mixing bowl, flaking it thoroughly with a fork.
In a small separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, and Dijon mustard until the dressing is smooth.
Finely dice the red onion and cucumber, then add them to the bowl with the flaked tuna and chopped hard-boiled eggs.
Pour the dressing over the tuna mixture, season with sea salt and black pepper, and fold gently to combine all ingredients.
Lay out the butter lettuce leaves on a plate and divide the tuna and egg salad evenly among the leaves.
Top each lettuce wrap with thin slices of fresh avocado and serve immediately.