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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.
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.
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!