Tuna & Cannellini Lettuce Cups



Tuna & Cannellini Lettuce Cups


· 420g can cannellini beans, drained, rinsed

· 425g can tuna in brine, drained, flaked

· 1 celery stick, finely diced

· 1 small red onion, finely diced

· ½ small red capsicum, deseeded, finely diced

· ¼ cup chopped parsley leaves

· 2 tbs extra virgin olive oil

· 2 tbs lemon juice

· 2 butter lettuces


1. Combine beans, tuna, celery, onion, capsicum and parsley in a large bowl. Whisk oil and lemon juice together and pour over tuna mixture. Season well and toss through with a fork. Transfer to a serving bowl.

2. Separate lettuce leaves, rinse and shake well to remove excess water. Top with the tuna filling and serve.


Aa pantry staple: make your own dip with pureed cannellini beans, olive oil, garlic, parsley and seasoning. Mashed cannellini beans are also a great alternative to potato.

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