Tuna Salad Lettuce Wraps with Capers and Tomatoes
(Makes about 4 servings or 8 individual wraps; recipe adapted from The Ultimate Low-Carb Cookbook by Mary B. Johnson.
10-12 oz. good quality canned tuna (I used Tonno Genova Tuna Packed in Olive Oil.)
1/4 cup mayo or light mayo
1 tsp. Dijon mustard
1 T lemon juice
1/4 tsp. celery seed
1/4 tsp. Vege-Sal (or a slightly smaller amount of salt)
1/2 cup finely chopped celery
1 T capers, chopped
2 green onions, thinly sliced
8 large lettuce leaves, washed and dried (romaine, iceberg or butter lettuce will work for this)
1/2 cup chopped cherry tomatoes (optional)
Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.) While tuna drains stir together the mayo, Dijon, lemon juice, celery seed, and Vege-Sal or salt.
Cut lettuce apart and pick out 8 large leaves. (I used two heads of romaine and kept the smaller inner leaves for salad greens.) Wash lettuce and spin dry in a salad spinner or dry with paper towels. Chop the celery and capers and thinly slice the green onions. Chop tomatoes if using.
When the tuna has drained, put it in a bowl (with a snap-tight lid if you won’t be eating it all at once.) Stir in the dressing until it’s well-distributed in the tuna, then mix in the celery, capers, and green onions.
Fill lettuce leaves with the tuna mixture, garnish with cherry tomatoes, and eat with your hands.