Lettuce Taco with Tuna Tinga and Guacamole

Ingredients

• Lettuce1 leaf (10 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (3 ml)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Wash the lettuce leaf, chop the onion with the tomato and heat the oil in a pan over medium heat.

2. 2

   Step 2

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for 2 minutes.

3. 3

   Step 3

   Cover and let cook for 3 more minutes. Add the drained tuna, lower the heat and cover.

4. 4

   Step 4

   Cook for 8-10 more minutes. Add some water or broth to make it juicier. Add salt and pepper to taste.

5. 5

   Step 5

   Smash the avocado and season with lemon juice, salt and pepper to taste. If you want, add tomato, onion and chopped cilantro.

6. 6

   Step 6

   Serve the tuna tinga on top of the lettuce with the guacamole on the side. You can use as many lettuce leaves as you want.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lettuce Taco with Tuna Tinga and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.