TUNACADO WRAPSIn honour of Good Friday, here's a friendly fish recipe that you can test out. There's no cooking and it's as simple as it comes. This is a great lunch option and will be surprisingly filling! If you are not a fan of avocado, you can replace the avocado with coconut cream to help combine the tuna.
Ingredients
1 Head of Boston or Romaine Hearts (doesn't matter which one, romaine looks more like a boat and can be easier to handle when eating)
1 Can Albacore Tuna (look for the Canadian brand "Raincoast Trading" which is wild caught and free of all the bad things. If you can't find that, try "Wild Planet".)
1 Very Ripe Avocado
1 Small Green Onion, diced
Sea Salt
Ground Black Pepper
Squeeze of Fresh Lemon Juice (Optional)
Method
- Wash lettuce leaves well and allow to dry or pat dry. Set aside.
- Drain the tuna and place fish into a bowl. Scoop out the avocado flesh into the bowl with the tuna, add the onion and season with salt and pepper then mix thoroughly together. Add in a small squeeze of fresh lemon juice if you wish.
- Scoop tuna-avocado mixture into evenly into each leaf and consume!
NOTE* You can also top with sliced tomatoes and add gherkin pickles on the side!
No comments:
Post a Comment