Tuna Salad Rolls
Brenda Villagomez
These lettuce rolls filled with tuna are a different way to eat salad and provide a light meal or dinner. This canned tuna recipe includes ingredients you have in your refrigerator and is made in just 15 minutes. Enjoy them well chilled.
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Ingredients
4
Servings
  • 2 cups canned tuna, drained
  • 1/4 cups celery, finely chopped
  • 1/2 cups red onion, in strips
  • 1/2 cups tomato, in cubes
  • 1/4 cups yellow corn kernels, drained
  • 1/2 cups cucumber, in cubes
  • 1/4 cups cheddar cheese, grated
  • 1/4 cups parsley, finely chopped
  • 1 cup mayonnaise
  • 3 pickled Jalapeño chiles, cut into cubes
  • 2 tablespoons vinegar, or pickle from the jalapeño chili
  • 1 tablespoon lime zest
  • pinches salt
  • pepper
  • 1 Romaine lettuce, leaves
  • parsley, for garnish
Preparation
15 mins
Low
  • In a bowl, mix the canned tuna with celery, red onion, tomato, yellow corn, cucumber, cheddar cheese, parsley, mayonnaise, jalapeño peppers, chili vinegar, and lemon zest. Season with salt and pepper and combine.
  • Separate the romaine lettuce leaves, making sure not to tear them. Using a knife, trim the excess from the lettuce and form a square. Fill each leaf with the tuna salad and roll up. Refrigerate for a few minutes.
  • Serve with sautéed baby potatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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