Zesty White Bean and Tuna Lettuce Wraps

Zesty White Bean and Tuna Lettuce Wraps

Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

 

These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check outBraised Celery and White Beans Enjoy!

Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

Zesty White Bean and Tuna Lettuce Wraps
Print Recipe
    Servings Prep Time
    2-3 people 20 minutes
    Servings Prep Time
    2-3 people 20 minutes
    Zesty White Bean and Tuna Lettuce Wraps
    Print Recipe
      Servings Prep Time
      2-3 people 20 minutes
      Servings Prep Time
      2-3 people 20 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
      2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
      Recipe Notes

      Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

      Recipe yields a generous 2 cups of tuna and bean salad.

      Fennel and Shrimp Potato Salad

      Fennel and Shrimp Potato Salad

      Picnic and BBQ season is almost upon us. Don’t bring just any ordinary potato salad to the party! Show up with creamy Fennel and Shrimp Potato Salad instead. Cool, crisp fennel meets up with plump little shrimp in a creamy dressing that’s freshened up with fennel fronds. Familiar yet deliciously different is why Fennel and Shrimp Potato Salad will become your new picnic favourite.

      What’s potato salad to you? For me it’s a combination of summers at the lake and my mother. We only ate potato salad during the warmer summer months and my mother always made a deliciously creamy potato salad. It was on the traditional side, with eggs, celery, radish, mustard, mayo and maybe a little pickle juice. If I had it today, it would taste like a memory from my teenage years and fun at the lake. Who knew a bowl of potato salad could mean so much!

      Skipping forward a couple decades, I still love a traditional potato salad, but here I wanted to keep the same creaminess but sub in cool and crisp fennel and meaty little shrimp for a lovely riff on a childhood favourite. Enjoy!

      Recipe source for Fennel and Shrimp Potato Salad:  Compelled To Cook

       

      Fennel and Shrimp Potato Salad
      Print Recipe
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time Passive Time
        10-12 minutes 1 1/2 hours
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time Passive Time
        10-12 minutes 1 1/2 hours
        Fennel and Shrimp Potato Salad
        Print Recipe
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time Passive Time
          10-12 minutes 1 1/2 hours
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time Passive Time
          10-12 minutes 1 1/2 hours
          Ingredients
          Servings: people
          Instructions
          1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
          2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
          3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
          4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
          Recipe Notes

          Makes a generous 4 cups of salad.