Tuna Mayo & Avocado Filled Lettuce Tacos
Serves 2 | with Pine Nuts, Sun-Dried Tomato and Baby Tomatoes
Tuna mayo and avocado are a match made in heaven! These lettuce 'tacos' take that combination to the next level with baby plum tomatoes and pine nuts, making for a delicious, light and easy lunchtime meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
125 grams
Baby Plum Tomatoes
2 tin(s)
Basil Flavoured Tuna
(Contains Fish)
25 grams
Sun-Dried Tomato Paste
15 grams
Pine Nuts
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Trim the baby gem lettuce, then peel off as many big leaves as you can. Arrange them on a chopping board so that they’re ready to fill with the tuna mixture.
b) Stop once the leaves are too small to peel off, then thinly slice the baby gem core.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
d) Quarter the baby plum tomatoes, then chop each quarter in half once more.
a) In a large bowl, add the basil flavoured tuna, sun-dried tomato paste, half the pine nuts and the mayonnaise (see pantry for amount). Season with salt and pepper, then mix until combined.
b) Gently stir the shredded lettuce, three quarters of the tomatoes and three quarters of the avocado through the tuna mayo mixture.
a) Evenly fill the lettuce cups with the tuna mixture. Share the lettuce cups between 2 serving plates.
b) Arrange the remaining avocado and baby plum tomatoes on top.
c) Scatter over the remaining pine nuts to finish.
Enjoy!
