Southwest Tuna Salad Lettuce Boats

Bored with the same ol’ tuna salad? Then appearance no in addition than our Southwest Tuna Salad Lettuce Boats!

Adapted from a recipe we found in this Whole30 cookbook, these Southwest Tuna Salad Lettuce Boats are a wholesome and scrumptious replace to a conventional tuna salad lunch that everybody will love!

INGREDIENTS

• ½ cup sweet potato, shredded on large holes of a box grater
• ¼ cup raw cashews, chopped
• 1 large or two small ripe avocados
• 1/3 cup sliced scallions, about three scallions
• 3 5-ounce cans white tuna, drained
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons jalapeño, finely minced
• 1 tablespoon fresh cilantro, finely minced
• 1 tablespoon fresh mint, finely minced
• Zest from half a lime plus more for garnish
• 1 teaspoon celery salt
• 1 teaspoon Southwest seasoning *see note above
• Boston Lettuce

INSTRUCTIONS

1. vicinity shredded candy potato in a microwave safe bowl with 2 tablespoons of water, cover and microwave two minutes. Drain off any ultimate water and cool sweet potatoes.
2. Dry toast chopped cashews in a small sauté pan over medium warmth till browned. Set aside to chill.
3. In a medium bowl place the meat from the avocado(s) with the scallions, tuna, lime juice, jalapeno, cilantro, mint, zest from 1/2 a lime, celery salt and Southwest seasoning.
4. add the candy potato and blend to mix.
5. Serve in lettuce cups crowned with the chopped toasted cashews and extra lime zest over every element.