Made with canned tuna, chile peppers, Thai basil, and cilantro, these lettuce wraps drizzled with spicy mayo are a delicious appetizer. Double up on servings if you want to serve them as a lighter main course. My family says they're so good, nobody will know they're made with canned tuna.
Ingredients
- sriracha sauce: 2 Tbsp
- mayonnaise: 2 tsp
- Asian red chili paste (sambal): 1 tsp
- Bumble Bee® Solid White Albacore Tuna in Water: 3 cans (5 ounce cans, drained)
- fresh cilantro: 0.5 cup (chopped)
- Thai basil: 0.25 cup (chopped)
- red bell pepper: 0.25 cup (diced)
- red onion: 0.25 cup (diced)
- medium carrot: 1 piece (shredded)
- green onions: 6 piece (chopped, divided)
- medium jalapeño pepper: 1 piece (minced)
- sesame oil: 4 tsp
- Asian red chili paste (sambal): 3 tsp
- sesame seeds: 2 tsp (toasted)
- sugar: 2 tsp
- salt: 1 tsp
- black pepper: 0.25 tsp
- medium lime: 1 piece (juiced)
- clove garlic: 1 piece (minced)
- gourmet salad greens: 3 cups
- fresh cilantro: 1 tsp (chopped, optional)
- Thai basil: 1 tsp (chopped, optional)
Metric Conversion
Stages of cooking
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Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
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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.
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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.
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Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.
