Tuna mayonnaise lettuce cups

Francois Oberholster
Prep Time: 20 minutes
Servings: 4
Cooking Time:
  • 2 tins - (340g) tuna chunks, drained
  • 125ml - mayonnaise
  • 60ml - full-fat yoghurt or sour cream
  • ½ - red onion, finely chopped
  • 1 - tin chickpeas, drained and rinsed
  • 15ml - capers
  • 3 - stalks celery, finely chopped
  • 80g - soft herb leaves
  • - zest of 1 lemon
  • 4 - eggs, soft-boiled
  • 8 - whole crispy lettuce leaves (for the ‘cups’)
  • 125ml - pumpkin seeds, toasted
Mix the tuna, mayonnaise, yoghurt, onion, chickpeas, capers and celery and season with salt and pepper. Sprinkle the herbs and lemon zest over the top. Divide the eggs and the mixture between the lettuce ‘cups’ and sprinkle with pumpkin seeds. Serve with lemon wedges for a light meal or mix everything together and serve in toasted tortillas for a more filling dish.
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