mexican tuna boats

Serves 2

Prep Time: 10 minutes

• 1 avocado, pitted and peeled
• 2 cans (5 ounces each) tuna, drained
• 3 green onions, thinly sliced
• Juice of 1½ limes
• ½ jalapeño, minced
• 1 tablespoon minced fresh cilantro
• ½ teaspoon chili powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 head endive, separated into leaves

This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo.

In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

Spoon the tuna mixture into the endive leaves. Sprinkle a dusting of chili powder. Squeeze the juice from the remaining ½ lime over the top and serve.

Make It a Meal: While there are some greens in this dish, you’re lacking serious veggie power. Try serving the lettuce wraps with Roasted Sweet Potatoes, Gazpacho, or raw carrots, bell pepper strips, and celery with Avocado Mayonnaise for dipping.

✪Vegetable Chopper You could trim a few minutes off your prep time with a chopper, which makes fine dicing your jalapeño a snap. You can get one for around $20, and while it’s not a must-have kitchen tool, it will make things like our Salsa and Gazpacho 74 percent faster to prepare.