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Ingredients: Two large tomatoes, chopped One can of (6-1/2 to 7 ounces) solid white water-packed tuna, drained 3 tablespoons chopped green onions 1/4 cup chopped green onions 1/3 cup chopped fresh basil or use two to three teaspoons dried 2 tablespoons rinsed and drained capers 3 tablespoons red wine vinegar 1 tablespoons olive oil 1/2 teaspoon garlic pepper 1/4 teaspoon seasoned salt One can of (15 ounces) cannelloni beans (white kidney beans), rinsed and well drained Six red leaves of lettuce Directions: In a medium bowl, combine together tomatoes, tuna, green onions, basil, capers, vinegar, olive oil, garlic pepper and seasoned salt. Mix until blended. Gently fold in beans. Wrap up some of mixture in each lettuce leaf. Recipe makes two entree servings. |