Lettuce Boats with Tuna and Egg Salad, a fresh, colorful, and flavorful recipe, perfect for the hot season. They are prepared in minutes and are ideal as a fresh lunch or as a cold dish to serve at a summer buffet.
The crispness of Romaine lettuce pairs perfectly with the creaminess of the tuna salad, enriched with hard-boiled eggs, cherry tomatoes, and Tropea red onion.
This preparation is also very practical: the lettuce leaves become a “natural container” that not only makes the dish scenic but avoids the use of bread or wraps, perfect when looking for a lighter alternative. The tuna salad is made with simple and easily available ingredients: good quality oil-packed tuna, mayonnaise for creaminess, and — if desired — a teaspoon of anchovy paste to enhance the flavors.
Lettuce boats are great to enjoy immediately after being prepared, but they can also be assembled just before serving, thus maintaining the freshness of the leaves. You can customize the recipe by adding black olives, pickles, or aromatic herbs like parsley or basil.
Thanks to the combination of tuna and eggs, these boats are filling yet light, ideal to take to the office or the beach, in a practical container without too many dressings. They are also a great solution to use canned tuna creatively and present a dish different from the usual.
If you are looking for other ideas for recipes with lettuce or recipes with tuna and eggs, these boats will win you over with their simplicity and fresh taste: a quick, versatile, and perfect dish for summer.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 121.79 (Kcal)
- Carbohydrates 4.31 (g) of which sugars 2.82 (g)
- Proteins 13.55 (g)
- Fat 5.43 (g) of which saturated 1.63 (g)of which unsaturated 3.22 (g)
- Fibers 0.87 (g)
- Sodium 267.82 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lettuce Boats with Tuna and Egg Salad
- 6 leaves Romaine lettuce
- 3 cups cherry tomatoes
- 1 Tropea red onion
- 2 eggs
- 5 oz oil-packed tuna
- 2 tablespoons mayonnaise
- 1 teaspoon anchovy paste (optional)
- to taste salt
Tools
- Small pot
- Strainer
- Bowl
- Chopping board
Recipe for Lettuce Boats with Tuna and Egg Salad
Start the preparation of the lettuce boats with tuna salad by boiling the eggs for 8 minutes.
After they cool, peel and chop them.
Drain the excess oil from the tuna.
Place the washed and quartered cherry tomatoes and the thinly sliced Tropea onion in a bowl.
Continue with the tuna and eggs.
Dress the tuna and egg salad with mayonnaise and anchovy paste, the latter is optional.
Mix well until the salad is uniformly dressed, set it aside.
Wash the Romaine lettuce leaves and dry them well with a cloth.
Select the inner leaves.
Season them with a pinch of salt.
Fill the lettuce leaves with the tuna and hard-boiled egg salad, 2-3 tablespoons per leaf will suffice.
Serve the lettuce boats with tuna and egg salad immediately or store them in the refrigerator in an airtight container for no more than 24 hours.
Lettuce Boats with Tuna and Egg Salad Easy and Quick Recipe
Refer to this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
Also try Stuffed Tomatoes with Rice Salad: simple and tasty summer recipe.
FAQ (Frequently Asked Questions)
Can I prepare the lettuce boats in advance?
Yes, you can prepare the tuna salad and store it in the refrigerator for up to 24 hours. However, I recommend assembling the boats just before serving so the lettuce remains crisp.
What type of lettuce is best suited?
Romaine lettuce is ideal because it has long, firm, and crisp leaves. Alternatively, you can use iceberg or Belgian endive, perfect for the “boat” shape.
Can I substitute mayonnaise?
Of course. You can use Greek yogurt for a lighter version or egg-free mayonnaise for a version suitable for those following a dairy-free or egg-free diet.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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