Lettuce Cups with Tuna Pesto Salad

A great gluten-free and dairy-free dish with protein, these lettuce cups are not only packed with nutrients, but are fun and portable too! A simple pesto made with arugula and mixed with tuna and garbanzo beans makes this a gorgeous salad, that nestles itself in crisp butter lettuce leaves. The result is a great appetizer or perfect lunch. I hope you give this a try, especially when the weather warms up!

Ingredients Serves 4 entrée, 8 appetizer

  • 2 Tablespoons lemon juice
  • 1 clove garlic
  • 2 cups arugula, packed
  • 1 cup fresh basil
  • 3 Tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper
  • 7 oz. garbanzo beans (half a can), rinsed well
  • 1 can no-salt tuna packed in water
  • 8-10 butter lettuce leaves, rinsed 

1. Add all ingredients except garbanzo beans, tuna, and lettuce into a blender or immersion blender. Blend until herbs and garlic are finely chopped. Add 1-2 tablespoons of water or lemon if needed to blend this pesto.

2. In a medium bowl toss pesto with tuna and garbanzo beans. Serve on the lettuce leaves. Serve with lemon wedge and cherry tomatoes if desired. 

Shape Up America!

Entree Portion

Appetizer Portion

Leave a Reply