GERD Friendly Tuna Nori Lettuce Wraps with Avocado
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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
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 scallions (green tops only), thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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)
Can be omittedchili flakes
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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