This summer dish offers a fresh look at ordinary garden salad. We like this version of health heart, courtesy of the American Heart Association.
How tuna Niçoise lettuce Cups
Prep in a small bowl. Combine onion, vinegar, mustard, oil, dill, sugar and pepper.
Stir in tuna. Pour 1 tablespoon spread on each lettuce leaf. Above, in order, with olives, egg whites, and cherry tomatoes.
To eat like an envelope, fold the left and right sides of the lettuce to the center. From the unfolded side closest to you, roll the film to the remaining unfolded side to enclose filling
Tip Cook :. To hard boil eggs, place them in a small saucepan. Cover with cold water by 1 to 2 inches. Bring to a full boil. Remove from fire. Let the pot stand, covered, for 15 minutes. Press the egg and / or roll on a flat surface to break the shell. Peel the eggs under cool water running to easily release the white shell.
Ingredients for the tuna Niçoise lettuce Cups
- 2 tablespoons chopped red onion
- 1 tablespoon red wine vinegar
- 2 tablespoons of mustard Dijon (lowest sodium available)
- 1 teaspoon of olive oil (preferably extra virgin)
- 1/4 teaspoon 'dried dill, crumbled 1/4 teaspoon sugar
- 1/8 teaspoon pepper
- 5-ounce can low sodium tuna chunk light packed in the water, drained and flaked
- 16 large lettuce leaves Bibb (about 2 heads)
- 2 tablespoons chopped black olives, drained
- 2 large eggs, hard , throws chopped yellow and white
- 4 cherry tomatoes, slices
Nutrition Facts
- Calories 40
- Fat 1.5 grams
- saturated fat 0 g
- 0 grams polyunsaturated
- monounsaturated 0.5 grams
- 8 milligrams cholesterol
- 68 mg of sodium
- Carbohydrate 2 grams
- fiber 1 gram
- sugars 1 gram
- Protein 6 gram
more on healthy eating and taking care of your heart. Visit the website of the Heart Institute and UPMC vascular.
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