Antonis Achilleos
Hands-On Time
5 Mins
Total Time
15 Mins
Yield
Serves 4

For a low-carb meal that combines a sophisticated Niçoise salad and an All-American tuna-salad sandwich, look no further than these lettuce cups. The romaine lettuce leaves cradle chunks of white tuna, chopped hard-boiled eggs, salty Parmesan, and a splash of store-bought Caesar salad dressing. And low-carb’s just the beginning. This recipe also packs in the omega-3s and protein. Look for canned tuna that’s troll- or pole-caught, both environmentally sustainable fishing practices that ensure other sea creatures aren’t snagged in vast tuna nets. Turns out, it’s worth spending a bit more on great canned tuna; tasty and eco-conscious brands include Wild Planet, American Tuna, and Ocean Naturals.

How to Make It

Step 1

Make hard-boiled eggs.

Step 2

Crumble the white tuna and divide between the romaine lettuce leaves.

Step 3

Top with the hard-cooked eggs and a few tablespoons grated Parmesan.

Step 4

Drizzle with bottled Caesar dressing. Sprinkle with freshly ground black pepper.

Chef's Notes

 

 

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Ratings & Reviews

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Reviews
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