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Salad: Mexican Tuna Salad

Source of Recipe

dralstin


Recipe Introduction

"Finally finshed typing this one up...This one is adapted from eating light mag & from the boards (for the chips)"

List of Ingredients

Can of white albacore tuna
2 large tomatoes, chopped
1/4 finely diced red onion
1 C lightly packed cilantro, chopped
1/3 - 1/2c fresh lime juice
2 jalapeno peppers, seeded & minced (optional)
1 head of Boston lettuce
baked “chips” (see below)


Recipe

Mix first 6 ingredients & cover & refrigerate for 30 minutes, or up to 6 hours. Place mixture in lettuce leaf & serve with “chips”

Chips
· 1 egg white, beaten until frothy
· 1/4 - 1/2 cup oat flour
· a little water
· garlic powder & onion powder to taste
Combine beaten egg white with oat flour and garlic & onion powder, should have a crepe-like consistency. Mix by hand, adding water if necessary. Heat a non-stick skillet until very hot. Spray lightly with cooking spray**. Pour flour mixture into pan. Cook until brown, then flip and cook other side until brown. Slice crepes into strips, sprinkle with garlic powder and italian seasoning (or your favorite seasoning) and bake in the oven at 350° until browned. They are almost like tortilla strips and very yummy!!!