Lettuce Cups with Tuna Pesto Salad

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A great gluten-free and dairy-free dish with protein, these lettuce cups are not only packed with nutrients, but are fun and portable too! A simple pesto made with arugula and mixed with tuna and garbanzo beans makes this a gorgeous salad, that nestles itself in crisp butter lettuce leaves. The result is a great appetizer or perfect lunch. I hope you give this a try, especially when the weather warms up!

Servings: 4 entrée or 8 appetizer servings


  • 2 Tablespoons lemon juice
  • 1 clove garlic
  • 2 cups arugula, packed
  • 1 cup fresh basil
  • 3 Tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked pepper
  • 7 oz. garbanzo beans (half a can), rinsed well
  • 1 can no-salt tuna packed in water
  • 8-10 butter lettuce leaves, rinsed


  1. Add all ingredients except garbanzo beans, tuna, and lettuce into a blender or immersion blender. Blend until herbs and garlic are finely chopped. Add 1-2 tablespoons of water or lemon if needed to blend this pesto.
  2. In a medium bowl toss pesto with tuna and garbanzo beans. Serve on the lettuce leaves. Serve with lemon wedge and cherry tomatoes if desired.

Lettuce Cups with Tuna Pesto Salad, 4 serving entrée[nutrition facts label for Lettuce Cups with Tuna Pesto Salad, 4 servings]

Lettuce Cups with Tuna Pesto Salad, 8 serving appetizer[nutrition facts label for Lettuce Cups with Tuna Pesto Salad, 8 servings]

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