Anti Inflammatory Tuna Nori Lettuce Wraps with Avocado
Total time15 min
Prep time15 min
Cook time0 min
4.9(6)
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Learn more →Ingredients
4 servings
For the tuna filling
- 3 cans (5 oz each) albacore tuna in water, drained
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
- 3 scallions (green tops only), thinly sliced
- 1 medium cucumber, peeled and finely diced
For assembly
- 8 large butter lettuce leaves
- 4 sheets roasted nori, each cut into quarters
- 2 ripe avocados, pitted and thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
- 1–2 tsp sriracha or chili flakes (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, coconut aminos, apple cider vinegar, sesame oil, grated ginger, salt, and black pepper. Stir until the tuna is evenly coated and the mixture is well combined.
- 2
Fold the sliced scallion greens and diced cucumber into the tuna mixture until evenly distributed.
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