White Bean & Tuna Wraps

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quantities for different serving sizes

A very flexible recipe, feel free to halve, double or triple.

prepare ahead?

Absolutely! Will keep in the fridge for a week or so. Best to keep the lettuce separate.

variations for dietary requirements & fun

carnivore – brown some ground (minced) beef or pork in a frying pan and use that in place of the tuna.

vegan / vegetarian – Replace the tuna with a small avocado and spice it up with a pinch or two or chilli powder.

troubleshooting guide

too bland – Season with salt & pepper and more lemon juice.

too dry – Toss in some olive oil or a few tablespoons mayonnaise (making sure it doesn’t have any added sugar).

serving suggestions

Great on its own. The tuna and white bean mash could also be used as a dip with celery or carrot sticks.

leftover potential

Very good. Will wait happily in the fridge for a week or more.

related links

nil

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white bean & tuna wraps recipe
serves 2

1 can tuna in oil (185g / 5oz)
1 can white beans (400g / 14oz), drained
4 tablespoons lemon juice
4 – 6 leaves iceberg lettuce, washed
1. Mash tuna and oil from the can with a fork. Add drained beans and mash until you have a chunky puree.
2. Stir in lemon juice and season well.
3. To serve scoop some white bean mixture into the lettuce leaf, wrap it up and enjoy.