A blog by ordinary people about living an extraordinary life

Lemony tuna cups

Since most of today will be spent in the kitchen getting ready for Easter, I was in search of a quick lunch idea.  I decided to make a batch of lemony tuna.  And this tuna has a few secrets, one being the use of garbanzo beans and NO MAYO.  The lemon zest adds a fresh flavor.  And replacing bread with lettuce leaves cuts down on carbs.

Lemony tuna cups


  • 2 5oz cans of solid white tuna, drained
  • 1 cup of garbanzo beans, drained
  • 1 tablespoon of extra virgin olive oils
  • 1 tablespoon of capers, drained
  • salt
  • Mediterranean seasoning
  • zest of 1/3 of a lemon
  • juice of 1/3 of a lemon
  • 10 Boston lettuce leaves
  • 1/4 of an English cucumber, diced

In a food processor, combine the garbanzo beans, olive oil, salt and Mediterranean seasoning.  Blend until mostly smooth.  Combine with the tuna, capers, lemon zest and lemon juice in a bowl.  Fold in the diced cucumber.  Season with more salt as needed.

This recipe is as easy as One, Two, Three

Prepare the lettuce cups by simply spooning the mixture into the lettuce leaves.  This is a quick and easy lunch that does not require plates, always a bonus.  Now time to start baking!


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This entry was posted on April 7, 2012 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , .
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