Lettuce Cups with Tuna Pesto Salad






A great gluten-free and dairy-free dish with protein, these lettuce cups are not only packed with nutrients, but are fun and portable too! A simple pesto made with arugula and mixed with tuna and garbanzo beans makes this a gorgeous salad, that nestles itself in crisp butter lettuce leaves. The result is a great appetizer or perfect lunch. I hope you give this a try, especially when the weather warms up!


Ingredients Serves 4 entrée, 8 appetizer


  • 2 Tablespoons lemon juice
  • 1 clove garlic
  • 2 cups arugula, packed
  • 1 cup fresh basil
  • 3 Tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper
  • 7 oz. garbanzo beans (half a can), rinsed well
  • 1 can no-salt tuna packed in water
  • 8-10 butter lettuce leaves, rinsed 


1. Add all ingredients except garbanzo beans, tuna, and lettuce into a blender or immersion blender. Blend until herbs and garlic are finely chopped. Add 1-2 tablespoons of water or lemon if needed to blend this pesto.







2. In a medium bowl toss pesto with tuna and garbanzo beans. Serve on the lettuce leaves. Serve with lemon wedge and cherry tomatoes if desired. 






















Shape Up America!



Entree Portion



Appetizer Portion





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