“Once you have traveled, the voyage never ends, but is played out over and over again in the quietest chambers. The mind can never break off from the journey.”
There is a feeling that you sometimes get when you return from a wonderful holiday. It is called sad, and I have it. I have the sads.
Dear Husband and I had an amazing time in Europe. This is no doubt what you hear from anyone who travels anywhere, but for us it remains true. If you have been following me on Instagram you would have seen some of the photos from Germany and Italy that I posted along the way, but there are literally hundreds more. I have so much to share with you about the food we ate, the places we saw and some of the memories we made. And I will. Soon. Mainly because there is little that excites me more than boring people with holiday pictures, but also so that I can relive it, even for just a little bit.
For today though I am sharing a recipe that has became a firm favourite in our house this past summer. It is actually not quite accurate to call it a recipe. Does anyone really need a recipe to make a Tuna Lettuce Wrap? So think of it as a guide to what I more or less throw in when I make it. (The more or the less being determined by the contents of the fridge.)
That my kiddos both enjoy these Tuna Lettuce Wraps speaks to my far too oft aversion to making dinner a big cooked affair when the temperatures are high. That they ask for them speaks to the fact that it is a rather enjoyable kind of simple.
This particular batch was inspired by a small punnet of gorgeous micro vegetables that I came across in Tannie Woolies. That small punnet turned these Tuna Lettuce Wraps into a thing of beauty.
As we enter the holiest of weeks, I wish you all a very blessed Easter.
- 2 x 170 g can of tuna, drained
- 1 small shallot, diced
- 100 g mixed micro vegetables (radish, carrot, spring onions)
- 125 ml (1/2 C) cherry tomatoes
- 100 g fine green beans, steamed and cooled
- ¼ english cucumber, chopped
- 65 ml good quality mayonnaise
- 65 ml plain thick yoghurt
- 10 ml (2 t) fresh snipped chives
- salt and freshly ground black pepper
- 4-6 butter-head lettuce leaves, washed
- Place the drained tuna into a bowl and add the shallot, micro vegetables, cherry tomatoes, green beans and cucumber.
- Mix together the mayonnaise and yoghurt, and fresh chives in a bowl.
- Season to taste with the salt and pepper.
- Mix enough of the mayonnaise in with the tuna.
- Scoop this mixture into the prepared lettuce leaves and serve.