January 3, 2020
Not only is this dish Whole30®-compliant, but it’s also paleo, gluten-free, dairy-free, and ketogenic, making it a winner for any weeknight menu. The recipe puts a Whole30® spin on a traditional Laotian salad using canned tuna, lots of lime juice (don’t skimp!), and food staples like fish sauce, avocado oil, and ground ginger. Other than the pickled red onions (which can be prepped in advance), everything comes together in less than 30 minutes.
Yield: 4 Servings
Active Time: 15 minutes
Total Time: 1 hr
For the pickled red onions:
2 tablespoons salt
1 large red onion, thinly sliced
1 cup Thrive Market Organic Rice Vinegar
1 tablespoon Thrive Market Organic Whole Black Peppercorns
1 Thrive Market Organic Bay Leaf
For the sauce:
2 large limes, juiced
2 tablespoons fish sauce
2 teaspoons Thrive Market Organic Coconut Aminos Sauce
½ teaspoon hot sauce
For the filling:
2 cans Wild Planet Wild Albacore Tuna
3 tablespoons Thrive Market Avocado Oil
1 medium shallot, minced
1 jalapeño, seeds removed, diced
2 tablespoons thinly sliced lemongrass or 1 tablespoon lemongrass purée
1 lime, zested and juice
2 teaspoons fish sauce
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Ground Ginger
1 teaspoon salt
2 tablespoons cilantro, chopped, plus more for serving
2 tablespoons mint, chopped, plus more for serving
1 head butter lettuce, leaves removed
4 green onions, white and green parts, thinly sliced
Make the pickled onions:
Fill a medium saucepan with water; add 2 tablespoons salt and bring to a boil. Off heat, add onions and stir; strain onions, reserving hot water. Add vinegar, peppercorns, and bay leaf to a jar. Add strained onions, then cover with reserved hot water; let sit 45 minutes. Refrigerate leftovers for up to 2 weeks.
Make the sauce:
Whisk all sauce ingredients in a bowl.
Make the filling:
Add tuna to a medium bowl and break it up with a fork. Add oil to a large skillet; when hot, add shallots, jalapeño, and lemongrass. Sauté until soft, about 5 minutes. Add tuna, lime zest and juice, fish sauce, garlic, ginger, and salt; stir. Sauté until heated through, then add cilantro and mint; stir.
Assemble the wraps:
Spoon tuna mixture into lettuce leaves. Garnish with scallions, plus additional mint and cilantro. Drizzle with sauce, then top with pickled onions.
Recipe credit: Angela Gaines
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