These habanero mint tuna lettuce wraps and the cashew curry cilantro lime sauce are so. GOOD. I wish I could just serve these through the computer to you, if that was even possible.
They are simple to put together, even the sauce, which only requires one bowl (your food processor or blender) and you do not even have to pre-soak the cashews. All you need is about 20 minutes and you have a quick weeknight dinner or lunch that is dairy free, gluten free, and Whole30 approved (if you are using one of their Whole30 approved canned tunas)! For example, just sub in the tandoori or the cajun flavor! Simple as that.
*The Habanero Mint isn't Whole30 approved because is does contain organic palm sugar
For the habanero mint tuna, I used my favorite brand of canned tuna; Safe Catch. For these lettuce wraps, you can use any of their flavors, I personally love this one or their tandoori flavor (coriander, cumin, black pepper, ginger, cinnamon, cayenne, paprika, and avocado oil- that's it!). I love their tuna because:
X lowest mercury than any other brand
X Perfect for anyone following the Whole30 diet, Paleo, gluten free
X contains 35 grams of protein per can!
X They offer a variety of flavors to choose from: (besides the two mentioned above) garlic & herb, chili lime, cajun, and original.
X No additives or fillers!
X Tastes amazing!
X They also have smaller on the go packets, making it super portable for on the go snack, travel, or carry to work!
I have two other recipes on my blog using Safe Catch that you can check out:
Habanero Mint Tuna Cakes
Tuna Tacos with a Apple Brussels Sprouts Walnut Slaw
For this sauce, I wanted to drink it. It is on the thicker side, but you can control the consistency. All it consists of are limes, cilantro, curry, coconut milk (canned), and cashews. I've been spreading this on toast, salads, over warm grain bowls, and really just about anything. All you have to do is throw everything in your food processor, blend away, and you have the perfect sauce for the tacos.
I love using Boston Lettuce leaves as the "taco shells" because I think that if you put two together they hold pretty well to form a shell and it feels as if you are eating a big salad, but in a taco form- way more fun.
I also adding in some brussels sprouts, roasted butternut squash, as well as avocado, but you can add in anything you would like! I think cucumbers would be perfect. Then I topped it off with the sauce, sesame seeds and a few mint leaves.
The sauce will stay fresh for about a week in the fridge!
Prep time: under 20 minutes
Total time: 20 minutes
What you need:
1 can Safe Catch Tuna; flavor of choice
6 Boston Lettuce Leaves for the taco wraps
Half avocado, sliced
1/2 cup vegetables of choice (cooked)
Cashew Curry Cilantro Lime Sauce:
Makes about 1 cup
1/2 cup cilantro leaves
2/3 heaping cup cashews
2 heaping tsp. curry powder
1/2 cup canned coconut milk (full fat)
The juice of TWO limes
2 tbsp. coconut aminos
Pinch of sea salt
Dash of turmeric
Water to thin to desired consistency
What you need to do:
For the sauce:
1. In your food processor add all the ingredients in and blend until completely smooth! Taste test and adjust to your needs. If you prefer the sauce to be on the thinner side, add water. Start with 1 tbsp. Then increase slowly.
For the tacos:
Cook the vegetables you are using.
Assemble! You do not have to drain the tuna! I added the vegetables to the lettuce leaves after washing the leaves, topped off with the Safe Catch Tuna, chopped avocado, sauce, sprinkled with sesame seeds and finished them off with mint leaves!
Super simple! Full of protein and delicious!