Potpurri Lettuce Wraps


1 can (6 ounces) tuna fish (or salmon, chicken or eggs depending on what you have).
¼ red onion, diced
2 tablespoons mayonnaise
Pinch of salt and pepper
1 bell pepper (red or orange), cut into spears
4-8 sprigs cilantro or parsley
4 lettuce leaves, washed and patted dry


This is a great time to clear out your leftovers or what is in your pantry. Lettuce creates a more refreshing wrap than say, using tortillas, and adds a refreshing burst to anything you put on top of it. This is also a great time to use all those smaller lettuce pieces near the core—they are crunchy and the perfect size for lettuce wraps.

For tuna salad:
Strain the liquid out of the can when opening the tuna fish. Empty the tuna into a mixing bowl.
Add red onion and mix with a fork until the tuna has separated.
Add mayonnaise and mix together.
Add salt and pepper and mix.

For lettuce wraps:
Remove seeds from bell pepper and cut lengthwise into thin spears.
Wash and pick out sprigs of either cilantro or parsley, leaving leaves on the stem.
Add tuna to lettuce. Top with a few bell pepper spears and 1-2 sprigs cilantro or parsley.

Serving Size:
Makes 4 servings.
Seattle Tilth
Eva Mrak-Blumberg