Thursday, June 25, 2020

Beat the heat tune lettuce wrap from Essie Lang

After almost a week of intense heat and humidity, cooking and even thinking about planning a meal slides right down to the bottom of the list. Even with wonderful central air conditioning. Did I mention, I don't do well in heat?

So, just to switch things up, as I was reaching for the usual green salad ingredients, I decided to make good use of the large leaves of the Boston lettuce on hand.

I love lettuce wraps, which is why I always try to buy Boston lettuces. And I love tuna so I took a small tin and used half of it in the wrap and saved the other half for the green salad dinner.

To add some color, and because I enjoy tomatoes, I chopped up some grape tomatoes to add to the tuna mixture. Red onion offers a bit of zing. This is only the starting point. Use your creativity to add whatever suits your fancy, or is crowding your fridge.

Simple? Easy? Yes. Two ingredients for a healthy, happy me during a scorcher of a summer.

What I used:

1 Boston lettuce leaf
1/2 tin tuna in water
2 grape tomatoes, chopped
red onion, chopped
salt and pepper to taste

What to do:

1. Wash and pat dry the Boston lettuce leaf.

2. Add 1/2 tin drained tuna to a small mixing bowl. Add mayonnaise and stir to mix.

3. Chop the red onion and grape tomato and add to the tuna mixture.  Add salt and pepper to taste.


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  1. Yes, this recent prolonged heat wave had me making plenty of no-cook meals, too. The tuna lettuce wrap is also a good low-carb option for those hot days.

  2. Simple and pretty.
    Oddly, I've lost my taste for canned tuna. I used to eat it frequently, but recently it just isn't my idea of a good time.