Lunch Recipe

Tuna and White Bean Lettuce Wraps with Balsamic Syrup

A protein-packed, sophisticated take on tuna salad served on lettuce for a crunchy presentation.

INGRIDIENT

1 (5 ounce) can Bumble Bee® Solid White Albacore Tuna in Water, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 tablespoon chopped fresh parsley

½ red onion, finely chopped

1 tablespoon drained capers

2 tablespoons olive oil

1 tablespoon red wine vinegar

½ lemon, juiced

Salt and pepper to taste

4 large leaves sugar lettuce or Bibb lettuce

1 teaspoon Sunflower seeds

⅔ cup balsamic vinegar

⅓ cup brown sugar

Salt to taste

DIRECTION

Step: 1

Place tuna, cannellini beans, onion, parsley, and capers in bowl.

Step: 2

In separate bowl, whisk together olive oil, red vinegar, and lemon juice. Salt and pepper to taste. Pour into tuna mixture. Stir gently to combine. Cover and refrigerate for at least 1 hour.

Step: 3

Bring balsamic vinegar to a boil over medium-high heat in a sauce pan. Reduce heat to medium-low and simmer 1 minute. Add brown sugar and salt and stir to dissolve.

Step: 4

Continue stirring until sauce thickens, 4 to 5 minutes. Remove from heat. Sauce will thicken as it cools.

Step: 5

To serve, place tuna on lettuce leaves and drizzle with balsamic syrup and sunflower seeds.