I had a heart of romaine and some spiralized carrots leftover last week so i thought I’d make a crunchy tuna lunch with it. I grabbed some other ingredients I had lying around.
First, mix the tuna with some scallions, chopped parsley, minced carrots, capers, and mayo. Then assemble by spreading some Dijon mustard on leaves of romaine lettuce, pile on some of the tuna salad, and top with a bit of shredded cheese.
The mustard gives this a great bite and the carrots and romaine provide a really great crunch.
I needed so little cheese on this that it happens to be a super healthy lunch. And with all that to crunch on, it’s super satisfying, too.