Welcome to another episode of let’s-stuff-veggies-into-everything-possible.
This tuna is ridiculously creamy sans the mayo. Hummus and Greek yogurt create the most fabulous pairing for canned tuna. The artichokies not only add a textural twist, but also a nice flavor and fiber boost. I don’t hate it!I’m not gonna act like this taste like spinach and artichoke dip….it doesn’t.
But maybe if you added some parmesan…
But no. It tastes like satisfying, creamy tuna salad with delectable bite of spinach, artichoke and onion. I assure you it’s just as delish as the Mediterranean Tuna Salad recipe I posted in April. I served it in crisp romaine boats since I’ve been eating carbs like it’s my job. By the way, I got a humongous bunch of fresh romaine from the garden last week, and let me tell you…if you’ve only ever had store bought romaine that’s basically half white, you haven’t lived. The romaine from the garden is the most gorgeous bright green color. And it’s totally green. Everywhere.
I die.
If you’ve been behaving yourself in carb land lately, feel free to enjoy this on some toasted whole-grain bread with, dare I say, a slice of herbed Havarti cheese? It’s not like I’ve been dreaming about that lately or anything.
Nikki got a sneak peak of this recipe and changed it up with what she had on hand: canned salmon instead of tuna and kale leaves instead of romaine. This is totally adapatble, so throw in whatever you have. You could easily whip this up sans the spinach and artichoke–I just prefer bulking up tuna with veggie power.
Make a big batch of this stuff to munch on throughout the work week. It’s a one bowl deal and there’s no cooking involved. HELLO! What more could you ask for in a lunch?
Other than herbed Havarti….
Spinach and Artichoke Tuna Lettuce Wraps
Prep Time:
Yield:
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PinIngredients
- 2 cans of tuna (5 oz each) in water, drained
- 1/4 cup hummus
- 3 tbsp plain Greek yogurt
- 1/4 cup chopped onion
- 1 handful spinach, chopped
- 1/2 of a 14oz can of artichokes, chopped
- 3–4 cherry tomatoes, for topping
- salt and pepper to taste
- romaine leaves for stuffing
Instructions
- Combine all ingredients in a large bowl and stir with a fork until well mixed.
- Season with salt and lot of pepper to taste. Top with slice tomatoes.
- Stuff inside romaine leaves and serve.
Mayo is so last year.
Khushboo Thadani says
Bleh I hate mayo too- just the word skeeves me out! Along with Greek yogurt & hummus, I find that mashed avocado and whipped cottage cheese are fabulous for adding a creamy texture to egg/tuna/chicken salad!
Alexis says
Mmmmmm mashed avocado makes it sooooo good! Haven’t tried cottage cheese but I bet that’s a fab addition for creaminess, too.
Jenni says
I love when romaine lettuce is bright green. I think too many people are use to dry, limp, brown-edged romaine in restaurant salads. It tastes great when it’s fresh and crisp! Yours looks particularly green, though!
Alexis says
Agreed! It’s all about the bright green color!
Holly @ EatGreatBEGreat says
These lettuce wraps sound awesome! I’m totally making these! I love the fact that you use hummus and Greek yogurt instead of mayo.
Alexis says
Thanks so much, Holly! Let me know if you make them! I love how it’s so creamy with absolutely no mayo!
Matt @ The Athlete's Plate says
Canned tuna is actually quite good when seasoned correctly :)
Alexis says
Agreed! It’s so good in a pinch.
Hannah @ CleanEatingVeggieGirl says
I love the idea of spinach and artichokes to this! I make “eggless” salad with tofu, so I might have to try incorporating in some spinach and artichokes the next time that I make it!
Alexis says
I’ve never made eggless salad but I love the idea of using tofu! Artichokes add really good flava flave and texture :)