Ingredients
- 1 teaspoon pine nuts
- 1 5-ounce can of tuna packed in water and drained
- 2 tablespoons roasted red peppers sliced
- 1 tablespoon Paleo mayo
- 1 tablespoon sun-dried tomatoes packed in olive oil, drained, and diced
- 4 kalamata olives sliced
- 4 cherry tomatoes diced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt to taste
- 1 1/2 teaspoons lemon juice or to taste
- Lettuce leaves
Instructions
- Preheat your oven to 350℉. Place the pine nuts on a small baking sheet and toast until lightly golden brown, about 5-7 minutes. Watch them closely so they don't burn.
- Gently mix all the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.
- Chop the pine nuts and stir them into the salad
- Serve on lettuce wraps.