Tuna Niçoise in Lettuce Cups

Try this version of a French classic salad for an elevated appetizer or light lunch paired with soup.

Servings: 8; Calories: 40 Per Serving; Protein; 6g Per Serving; Fiber: 1g Per Serving

Ingredients
2 tablespoons chopped red onion
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
1/4 teaspoon dried dillweed, crumbled
1/4 teaspoon sugar
1/8 teaspoon pepper
1 5-ounce can very low sodium chunk light tuna, packed in water, drained, and flaked
16 large Bibb lettuce leaves (about 2 heads)
2 tablespoons chopped black olives
Whites of 2 large hard-boiled eggs, chopped
4 cherry tomatoes, sliced

Directions
In a small bowl, whisk together the onion, vinegar, mustard, oil, dillweed, sugar and pepper. Stir in the tuna. Spoon 1 tablespoon of the tuna mixture onto each lettuce leaf. Top, in order, with the olives, egg whites and tomatoes.

To eat as a wrap, fold the left and right sides of the lettuce leaf toward the center. Starting from the unfolded side closest to you, roll the wrap towards the remaining unfolded side to enclose the filling.

Recipe courtesy of the American Heart Association.