- 1 can (12 ounces) light tuna in water, drained and flaked
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 Bibb or Boston lettuce leaves (about 1 medium head)
- 1 medium ripe avocado, peeled and sliced
- In a small bowl, combine the first seven ingredients; toss lightly to combine. Serve in lettuce leaves; top with avocado. Yield: 4 servings (3 wraps each).
Reviews forTuna and White Bean Lettuce Wraps
"Tried this on a hot summer night and found it very refreshing. Needed some spice, so I added my favorite salad dressing to the mix. Balsamic vinegar mixed with the olive oil could have done the same for it."
"I also thought it needed spices. Added garlic, dill weed. Added a splash of basmatic vinegar & still thought it needed something to elevate flavor"
"This was just okay. Maybe I'll ty the other reviewer's suggestion of adding vinegar, garlic, etc."
"Delicious salad! I didn't add the avocado but did add diced tomatoes. Thanks, Heather, for sharing this recipe."
"I found this recipe to be a bit bland as written. I used cilantro instead of parsley, since I was out. After discovering the lack of flavor, I added a bit of garlic, cayenne, and balsamic vinegar to try to give it some flavor. Red wine vinegar or other flavored vinegars would be a good addition as well. Possibly more red onion as well. As written above, it's a good healthy tuna salad recipe, just needs some spices and other additional flavorings to kick it up a bit."