Mediterranean Tuna Lettuce Wraps
Deviled Eggs with Olive Tapenade
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 3 (5-oz) cans no-salt-added wild-caught albacore tuna in water, drained and flaked
- 1 (14-oz) pkg refrigerated tabbouleh wheat salad (such as Cedar's; about 2 cups)
- 1 pint grape tomatoes, cut in half
- 1 red bell pepper, thinly sliced
- 1 (6-oz) pkg roasted sea salt chickpeas (such as Saffron Road)
- 12 large Bibb lettuce leaves
Instructions
- Combine oil and mustard in a large bowl. Add tuna, tabbouleh, tomatoes and bell pepper; toss. Fold in chickpeas. Serve over lettuce leaves.
Side Dish Ingredients
- 1 (6-count) pkg hard-cooked eggs
- ¼ cup reduced-fat olive oil mayonnaise
- 2 tsp Dijon mustard
- 2 Tbsp black olive tapenade
Side Dish Instructions
- Cut eggs in half lengthwise. Remove yolks, and place in a bowl. Add mayonnaise and mustard; mash until blended.
- Fill egg white halves with yolk mixture. Top with tapenade.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
120
|
506
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 22 | 6 | 28 |
| Carb (g) | 32 | 1 | 33 |
| Fiber (g) | 8 | 0 | 8 |
| Sodium (mg) | 622 | 255 | 877 |
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