These are one of my favorite lunch items. I make the tuna salad and pack my romaine leaves in a ziplock the night before, so I can just grab my lunch bag and head out the door in the morning. Enjoy!
Tuna Salad Boats
Makes 4 leafy green boats of happiness
INGREDIENTS
- 4 romaine leaves, washed and dried, thicker stem ends cut off
- 1 can of tuna, drained and flaked
- 1 stalk of celery, chopped finely
- 1 T. dried currants
- 8-10 crispy almonds, chopped (here’s a recipe for how and why to use soaked and dehydrated nuts)
- 1/4 c. olive oil mayonnaise, plus or minus, depending on your tastes (here’s a great recipe, with video!)
- salt and pepper to taste
DIRECTIONS
- Combine all ingredients EXCEPT the romaine leaves and mix well.
- Fill the romaine leaves with the tuna filling, holding like a soft taco. Proceed to “mmmmm” and “ahhhhhh” over the devastating, tiny hits of sweet from the currants, the crunch from the celery and almonds, and the silky, savory, and healthy olive oil mayonnaise tying it all together.
Two of my favorites! As much as I don’t need mercury, I love tuna and eating it in lettuce leaves is awesome. MMMMM, ahhhhhhh
Oh it’s so good, isn’t it? You’d think it’d be more of a warm weather food but I eat it year round, even on the coldest winter days. I did some research on mercury levels in tuna as well. Turns out that it’s the bigger, older fish breeds such as albacore and yellowfin (albacore can easily live up to 40 years old!) that have the highest levels of mercury. When these fish get older like that they migrate to warmer waters. You want to stick with a company that a) trolls and line-catches their fish and can thus be more selective, and b) fishes in colder waters, where younger fish congregate. Wild Planet is an excellent choice, and their prices are competitive in their market.