Pregnancy Friendly Paleo Lemon-Oregano Tuna Salad Lettuce Cups
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4 servings
- 3 cans (5 oz each) albacore tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 3.8 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- ⅓ cup vegan mayonnaise
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 1 tbsp extra-virgin olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 head butter lettuce, leaves separated
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing out excess liquid with the back of a fork or through a fine-mesh strainer, then transfer to a large mixing bowl and flake into small pieces.
- 2
Add the vegan mayonnaise, lemon juice, lemon zest, dried oregano, and olive oil to the bowl. Stir until the tuna is evenly coated.
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