Asian Tuna Salad and Avocado Lettuce Wraps
Pineapple with Cayenne and Lime
Ingredients
- ¼ cup raw almonds, chopped
- 2 green onions, chopped
- 1 Tbsp rice wine vinegar
- 1 Tbsp coconut aminos
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
- ¼ tsp crushed red pepper
- 4 (5-oz) cans wild-caught albacore tuna, drained
- 4 romaine lettuce leaves
- 2 avocados, sliced
Instructions
- Toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant.
- Whisk together onions, vinegar, coconut aminos, oil, honey, and crushed red pepper. Drizzle over tuna; toss.
- Spoon tuna mixture into lettuce leaves; sprinkle with nuts, and top with avocado. Roll up to serve.
Side Dish Ingredients
- 2 cups pineapple chunks
- 1 Tbsp fresh lime juice
- 2 tsp raw honey
- ⅛ tsp cayenne pepper
Side Dish Instructions
- Toss together all ingredients in a bowl.
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