Tuna and Orange Lettuce Cups


by: Dee

This dish makes a great light lunch or appetizer. No stove needed! Adapted from Everyday Food


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serves: 4

1 orange, peel and pith removed

1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving

2 cans (5 oz each) solid white tuna packed in water, drained and broken into pieces

1 tbsp rice vinegar

1 tbsp extra-virgin olive oil

coarse salt and ground pepper

Nutrition Facts
Tuna and Orange Lettuce Cups

Servings Per Recipe: 4

Amount per Serving

Calories: 158

  • Total Fat: 5.7 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 29.8 mg
  • Sodium: 298.6 mg
  • Total Carbs: 9 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 3.8 g
  • Protein: 17.7 g

how is this calculated?

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1.  Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces, squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 Tbsp. oil; Season with salt and pepper. Toss well to combine. Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired.

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