Yields1 Serving
 3 cans WILD caught albacore tuna in water
 ¼ cup Primal Kitchen avocado oil mayo
 1 ½ tbsp ketchup
 10-12 pickles, cut into small cubes
 sea salt and black pepper, to taste
 12 medium/large butter lettuce leaves
 ¼ cup fresh cilantro leaves
 sriracha, optional
1

Rinse and drain the tuna and place into a large mixing bowl.

2

Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.

3

Mix in the mayo, ketchup, pickles, sea salt and black pepper.

4

Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

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Ingredients

 3 cans WILD caught albacore tuna in water
 ¼ cup Primal Kitchen avocado oil mayo
 1 ½ tbsp ketchup
 10-12 pickles, cut into small cubes
 sea salt and black pepper, to taste
 12 medium/large butter lettuce leaves
 ¼ cup fresh cilantro leaves
 sriracha, optional

Directions

1

Rinse and drain the tuna and place into a large mixing bowl.

2

Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.

3

Mix in the mayo, ketchup, pickles, sea salt and black pepper.

4

Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

Tuna Salad Lettuce Cups