It's summer -- and hot food and standing over the stove just doesn't sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.
I grew up on my Grandmothers' (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to - can you guess the secret ingredient? Scroll down to see! And when you do, no "oooo that's gross!" or "WHAT!?!? I'm not trying that!" Just add the ketchup (oops - gave it away!), mix it up and you'll never know it's in there - except that this is going to be the best tuna salad you've ever had. Seriously.
These make a great, clean eating, quick and easy lunch or dinner! I love to make my Roasted Green Beans and Roasted Heirloom Potatoes to go with this!
Rinse and drain the tuna and place into a large mixing bowl.
Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
Mix in the mayo, ketchup, pickles, sea salt and black pepper.
Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!
Ingredients
Directions
Rinse and drain the tuna and place into a large mixing bowl.
Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
Mix in the mayo, ketchup, pickles, sea salt and black pepper.
Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!
