Seared Tuna Lettuce Wraps

The Introduction

These fresh tuna wraps are so tasty, incredibly filling and unbelievably quick to prepare.

Nothing but healthy goodness to see your through to lunch time.

Whenever I make these seared tuna lettuce wraps they always seem to put a smile on my face.

Why you may ask? Because these wraps literally got me through my studious days. I kid you not! It's just as tasty as this Tuna and Sweetcorn Pasta.

Recipe inspiration

This spicy tuna lettuce wrap brings me down memory lane but at the same time was a complete life saver.

Whenever I was due to commit to a strict deadline or simply had copious amounts of essays I would fix myself a plate of these wraps.

Trust me, I saved bags of time making these and remember my brother mocking me for searing the tuna.

There was always this big debate, he felt that tuna had no place in a frying pan/skillet.

Me in typical Charla style, I was adamant to prove him wrong so I fixed him a plate of wraps and to my surprise he loved them and ended up eating a bowl of humble pie.

He would eat them on his post workout days due to the high protein/low carb ratio.

These wraps are low carb, and great as a grab on-the-go lunch, just pack them in your

lunch box and you're good to go!

Reasons to make this recipe

• It's fresh and flavoursome.
• It has a perfect balance of crunchy lettuce leaves and savoury tuna.
• A portable recipe, great to eat on the go!
• Versatile - drizzle your favourite dressing, sauce and so fourth,
• Great for levelling up your hosting game i.e dinner or lunch.
• Healthy without being boring or one dimensional.
• No fancy kitchen gadgets are needed, just a pan for light searing on the stovetop.
• Minimal work is needed to make these wraps.

Ingredients you will need

• Lettuce - This is the crispy/crunchy base for the wraps which essentially holds it all together. Just make sure you are using iceberg or romaine lettuce.
• Tomato puree - For a richy tangy depth in flavour.
• Onion - Red or white although, because we are sauteing the base ingredients white has a mild/sweet taste which works much better.
• Tuna flakes - The flaky texture and protein content makes them ideal for wraps.
• Garlic Pepper - Aromatic flavours from both garlic and pepper.
• Black pepper - Works perfectly as a standalone sharp peppery ingredient.
• Bell peppers - Any colour works but I like to use a tri-colour of red, yellow and green.
• Parsley - My go to herb which pairs well with tuna.
• Olive oil - For sauteing the base ingredients.
• Pink salt - For flavour enhancement.

Variation suggestions

• Tuna salad - You can make this into a salad by adding some mayo. My Mayonnaise Recipe is dairy free and serves as a great substitute to the store bought stuff. You can pair this with relish, pickles and onions too!
• Salmon/chicken - Another source lean protein which can also be flaked or pan seared.
• Tofu/jackfruit - Go vegan by opting for scrambled tofu or shredded jackfruit.
• Leafy greens - Maybe lettuce just isn't for you. Cool, I get it! How about some leafy greens? Do you like kale, spinach or rocket/arugula? Those are some nutritious greens that you might want to consider.
• Sandwich - You can make this into a sandwich by using low carb bread, just make sure it's gluten free too!
• Cauliflower rice: Make this into a main meal by forgoing lettuce for some Cauliflower Rice or even Brown Rice.

Notes and tips

• For best results I would recommend searing the tuna because that helps to lock in that flavour on a more deeper level but if you don't care to do that then, cook the onions and mix the remaining ingredients together.
• There is the option of using mayonnaise, see my dairy free mayo recipe. Again, just add the mayo once the tuna has cooled down and the tuna has been seared.
• I used canned tuna because it is cheap and cheerful don't use tuna steaks.
• Only have the wraps ready when you're about to serve.
• If you want to make things more handy, cook the tuna in advance, let it cool down, refrigerate then and serve.
• To make this recipe portable, have the lettuce leaves in a portable container and the tuna in another and just bring it on your travels.
• You can switch things up by making this Ground Beef Lettuce Wraps.
• Substitute for garlic pepper. Garlic pepper is a combination of garlic, black pepper, and dried bell peppers. If you can't get hold of it simply use garlic instead
• Do a taste test and adjust according to your preference.
• Make sure to dry off the lettuce leaves well before using them to make wraps.

Other lunch recipes to try

• Low Carb Keto Shrimp Salad
• Zucchini Avocado Salad 
• Prawn and Mango Salad
• Egg Leafy Green Salad
• Black Bean and Corn Salad Balsamic Vinegar
• Jamaican Roasted Ackee Salad
• Mackerel Salad
• Saltfish Salad
• Vegan Bean Salad