I used to think I couldn’t live without tuna fish sandwiches multiple times per week, but once I started learning more about the toxins that are found in tuna, I started cutting back. I quickly realized that it wasn’t the tuna fish that I craved; it was the texture of the mixture, the mouthfeel of the mayo, the flavor of the fresh parsley, and the crunch of the celery. Now I make healthy plant-based versions of my tuna salad sandwiches. One of my favorite variations is this Butter Lettuce Wraps with Lemony White Bean Salad recipe. I promise it satisfies any tuna salad craving and contains none of the traditional version’s harmful components.
1 15 ounce can Cannellini beans, drained and rinsed
2 stalks of celery, finely chopped
2 teaspoon Dijon mustard
2 teaspoon Veganaise (optional)
Juice of half of lemon
1 T. chopped Italian parsley
2-3 cherry tomatoes, halved
2 tablespoons extra virgin olive oil
Sea salt and pepper
1 head of butter lettuce
Add white beans to a bowl and gently mash with a fork. Add chopped celery to the beans.
In a small bowl, add Dijon mustard, veganaise, lemon juice, parsley and whisk with olive oil until creamy. Add dressing to the beans and celery, add salt and pepper to taste, and gently mix until combined.
Wash the butter lettuce and spoon 1/3 of the white bean salad on it. Sprinkle with fresh tomatoes and sliced avocado