Monday, June 30, 2014


~ Cheeky Kitchen

1 t. coconut oil
1 c. bell pepper slices
1/4 c. sliced red onion
1 can albacore tuna
1 lime, freshly squeezed
1/2 t. red pepper flakes
1/2 t. chili powder
1/2 t. cumin
salt and pepper, to taste
5-6 leaves iceberg lettuce
sour cream
1/4 c. chopped cilantro

Heat the coconut oil in a skillet, then cook the bell pepper and onion until softened. Drain the tuna and gently flake into a bowl with a fork. Mix with lime juice and spices. Spoon a few pepper and onion slices into each lettuce leaf and top with tuna. Add sour cream and sprinkle with cilantro.

Notes: We use less red pepper flakes (more on the table for people who like lots of spice), bottled lime juice instead of fresh because we always have it on hand, romaine instead of iceberg for the same reason, and tuna caught by friends (freshly caught and canned tuna the first couple times) instead of store-bought. If you have little kids and find lettuce wraps impractical, then just chop the lettuce and turn the whole thing into a salad. 


jani said...

"freshly caught and canned tuna"... is that different than Starkist?

Bethany Weathersby said...

Jani - It's tuna that some friends caught a few weeks ago, but I'd have no problem using canned tuna from the store. I just happened to have some fresh stuff in my cupboard. :)

Rebecca said...

I mixed everything together instead of adding in layers (except for leaving out sour cream for one of us.) We really liked it! Definitely keeping this in the recipe binder.
Instead of red onion I used green onion, and instead of red pepper flakes I used smoked chiplote sauce.