After eating salmon for more days in a row than I feel comfortable sharing, I decided I could not eat one single bite more of that delicious little fish for at least a month and needed to shake things up. Let me add that I love salmon bc of how easy it is. I tried cooking halibut to no avail: the fire-alarm may have gone off, so I wasn’t particularly inclined to try again. As I racked my brain, I thought to myself…….what about tuna??? As you know, I ONLY eat WILD CAUGHT fish, and for some reason tuna didn’t seem to fit that bill. Turns out I was wrong and it does come wild caught, so here you go:
YOU WILL NEED:
1 can wild caught tuna
1 carrot (or 1/2 red pepper)
2 radishes
1 green onion
Cilantro to your liking
1 tsp garlic powder
Pink Himalayan salt - to taste
1 tsp freshly grated ginger
1 tbsp Primal Kitchen Chipotle Avocado Mayo
Butter lettuce
WHAT TO DO:
Chop all the vegetables, mix with tuna, garlic powder, grated ginger, and mayo
Wrap in butter lettuce cups
