Thai Spicy Tuna Lettuce Wraps
Description
Made with canned tuna, chile peppers, Thai basil, and cilantro, these lettuce wraps drizzled with Sriracha aioli can be served as an appetizer or a light meal.
Ingredients
•
2 tablespoons Sriracha sauce
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2 teaspoons mayonnaise
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1 teaspoon Asian red chili paste (sambal)
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3 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
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1/2 cup chopped fresh cilantro
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1/4 cup chopped Thai basil
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1/4 cup red bell pepper, diced
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1/4 cup diced red onion
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1 medium carrot, shredded
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6 green onions, chopped, divided
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1 medium jalapeno pepper, seeded and minced
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4 teaspoons sesame oil
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3 teaspoons Asian red chili paste (sambal)
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2 teaspoons toasted sesame seeds
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2 teaspoons sugar
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 medium lime, juiced
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1 clove garlic, minced
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3 cups gourmet salad greens
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1 teaspoon chopped fresh cilantro
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1 teaspoon chopped Thai basil
Directions
1
Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
2
Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
3
Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
4
Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.