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Tuna Salad Lettuce Wrap

Key Notes: Paleo, Keto, Diabetic Friendly, Gluten-free

Protein-packed and a great source of omega-3 fatty acids, tuna should be in everyone’s pantry.

It’s easy to open a can for some days when you’re just not sure what you want to eat, or you’re short on time.

For the paleo conscious, olive oil mayo is the best alternative to corn oil based mayonnaise.

The secret ingredient to make it extra tasty is oregano.

You can easily omit the organic celery if you don’t like it, but the the crunch of the celery is great with the cool crisp lettuce and the creamy tuna salad.

Roll the lettuces like a burrito and pack them for lunch at work–they pair great with carrot and cucumber sticks as well.

Tuna farming has now begun in earnest globally and while it hasn’t started hitting our shelves yet (that we know of), it’s important to make sure you get wild-caught sustainably sourced tuna as a just in case.

Ingredients

2 – 3 organic Bibb/butter lettuce leaves
1 Can organic white albacore tuna packed in water, about 5oz
¼ cup organic Olive Oil Mayo
Salt and pepper to taste
Quarter teaspoon dried Organic Oregano
1 tablespoon organic Celery, finely chopped
Organic Tomato slices (optional)
Organic Onion slices (optional)

Open and drain tuna can.
Combine tuna with organic olive oil, celery, dried oregano, and salt and pepper to taste.
Serve on bibb/butter lettuce leaves, with tomato and onion slices if desired.