Tuna Lettuce Wraps
This delicious, low-carb meal is a great foray into southeast Asian style cooking.
Ingredients
- 1 Tablespoon olive oil
- 4 (5 oz) cans Chicken of the Sea® Solid White Albacore in Water, drained
- 1 teaspoon minced garlic
- 3 Tablespoons chopped onions
- 1 cup water chestnuts, minced
- 2/3 cup mushrooms, minced
- 7-8 leaves iceberg lettuce
Special Sauce
- 1/4 cup sugar
- 1/2 cup water
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons ketchup
- 1 Tablespoon lemon juice
- 1/8 teaspoon sesame seed oil
- 1 -2 teaspoon garlic, minced
- 2 Tablespoons water
- 1 Tablespoon hot mustard
- Red chile paste (optional)
Instructions
- Make the Special Sauce by dissolving the sugar in 1/2 cup of water in a small bowl.
- Add soy sauce, rice vinegar, ketchup, lemon juice, sesame seed oil and garlic. Mix well and refrigerate until ready to serve.
- Combine the 2 tablespoons water with the hot mustard and set this aside.
- In a pan, add 1 tablespoon olive oil and bring to high heat.
- Add tuna, garlic, onions, water chestnuts, and mushrooms to the pan.
- Sauté the mixture for a couple minutes then evenly distribute the mixture into each lettuce leaf.
- Drizzle with the Special Sauce and as much hot mustard and red chile paste as you like.
