Tuna and Orange Lettuce Cups
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This dish makes a great light lunch or appetizer. No stove needed! Adapted from Everyday Food
ingredients
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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
preparation
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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