Tuna and Avocado Lettuce Cups (05.28.13)

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by Jennifer Burns, Utah Department of Health Diabetes Prevention and Control Program

  • 4 (5 ounce) cans tuna packed in water
  • 1/4 cup green or red bell pepper, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons cucumber, diced
  • 2 tablespoons celery, diced
  • 1/4 cup slivered or crushed almonds
  • 1/4 cup non-fat mayonnaise
  • 2 teaspoons dill pickle or dill relish, diced
  • 1/2 teaspoon garlic powder
  • 1/4 cup lemon juice, divided
  • 1 iceberg lettuce head
  • 1 avocado, sliced
  • 2 green onions, diced
  • 1 tomato, diced
  • Salt and Pepper, to taste

Combine the first 9 ingredients in a bowl with salt and pepper. Add half the lemon juice; mix well. Place some of the tuna mixture into the iceberg lettuce leaves. Squeeze remaining lemon juice over the avocado. Garnish each serving with avocado slices, green onions and tomatoes. Serve immediately.