Asian Inspired Tuna Lettuce Cups
These lettuce cups are a simple and delicious lunch and bursting with flavor.
Ingredients:
3 cans (4.6 oz. each) Blue Harbor Fish Co.® Wild Albacore Tuna, No Salt Added, drained
1 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 tsp. sriracha
⅓ cup mayo
8 small iceberg lettuce leaves (from the inner parts of a head of lettuce)
1 cups of cooked rice (sushi rice, white rice or brown rice is fine)
1 carrot peeled, cut in 1–2-inch long strips
¼ cup cashews, chopped
3 scallions, thinly sliced
Hoisin spicy mayo
Pickled red onions
Fresh basil or mint (or both)
SPICY HOISIN MAYO
½ cup mayo
2 Tbsp. hoisin sauce
1 Tbsp. sriracha
QUICK PICKLED RED ONIONS
1 red onion, thinly sliced
Mason jar
2 parts vinegar
1 part water
Servings: 4 (2 lettuce cups)
Prep Time: 15 minutes
Cook Time: 0 minutes
Preparation:
Make Pickled Red Onions:
- Put the sliced onions to a mason jar. Fill the jar ⅔ high with vinegar and top the rest with filtered water. Screw on the lid, give it a shake and let them sit.
Make Spicy Hoisin Mayo:
- In a small bowl, combine the mayo, hoisin sauce, and sriracha sauce. Place in a resealable plastic bag and trim the end to squeeze it over the lettuce cups. Set this aside.
Make Lettuce Cups:
- Place the drained tuna in a bowl and gently break it apart. Add the soy sauce, hoisin, sriracha, and mayo and mix it together.
- Prep your garnishes: peel the carrots, rough chop the cashews, slice the scallions, and slice the basil.
- Cut the iceberg lettuce in half, starting from the innermost leaf, and start peeling them out gently until you have 8 lettuce cups.
- Now assemble the cups: Start with a lettuce cup and add a Tbsp. or 2 of rice. Place about ¼ cup of the tuna mixture on top and repeat until all the cups are filled.
- Once they are all assembled on a plate, garnish them with carrots, cashews, pickled red onions, and scallions. Add a drizzle of the spicy hoisin mayo, and a sprinkle of fresh herbs!
- Store any leftover tuna and spicy mayo in the fridge for 1 – 2 days for a snack.
