10-Minute Dinner: Tuna Fish Lettuce Wraps with Strawberry Spinach Salad
It’s dinner time, and you’re tired. The boss has been on a rampage, the kids are on a permanent sugar high, and the commute home made The Odyssey look like a bike ride in the park. Cooking dinner for yourself feels like a Everest-level challenge; heck, some nights you just want someone to come and spoon the food directly into your mouth. That’s why these recipes are going to save your life.
While it may seem easier just to throw everyone in the car and head to Chili’s, that’s not a healthy long-term solution: A recent study from Spanish researchers determined that your risk of becoming overweight increases 33 percent from eating just two meals a week at a restaurant. And dinners are by far the heaviest of all restaurant meals. In the new Zero Belly Cookbook, we’ve created a combination of meals that can be cooked primarily ahead of time; others that you can whip up in no time after a long day of work; and still others that will take advantage of a long, luxurious day of foodie indulgence. This hearty meal will have you looking forward to dinner all day long.
Tuna Fish Lettuce Wraps with Strawberry Spinach Salad
Cook time: 10 minutes
1 lb canned light chunk tuna, drained
¼ cup mayonnaise
1⁄2 avocado, diced
2 hard-boiled eggs, diced
1⁄2 medium red onion, sliced thin
Salt and pepper
12 Bibb lettuce leaves (about 1 head)
2 cups packed baby spinach
1 cup strawberries, quartered
2 tbsp Zero Belly Vinaigrette (below)
2 tbsp raw walnuts, toasted in a dry pan over medium heat until fragrant (about 2 minutes), and roughly chopped
• Place the tuna in a medium size bowl, and use a spatula to fold in the mayonnaise, taking care not to break up the tuna too much. Gently fold in the avocado, hard boiled eggs, onion, and a pinch of salt and black pepper to taste.
• Place a spoonful of the tuna into a bib lettuce leaf and place on a plate. Repeat with the remaining tuna mixture and lettuce leaves, about 12 wraps total.
• Combine all the salad ingredients in a bowl and mix well.
• Divide the salad among four plates. Serve with three lettuce wraps.
Per serving: 304 calories / 15 g fat / 9 g carb / 6 g fiber / 24 g protein
To make the Zero Belly Vinaigrette
Yield: ½ cup
Cook time: 5 minutes
3 tbsp raw apple cider vinegar
⅓ cup extra-virgin olive oil
¾ tsp Dijon mustard
¾ tsp raw Manuka honey
⅛ tsp kosher salt
⅛ tbsp black pepper
Combine ingredients in a BPA-free glass jar and shake vigorously until emulsified. Store in the fridge for up to 2 weeks. Shake before serving.
PER TBSP: 83 calories / 9 g fat / 1 g carb / 0 g fiber / 0 g protein