Tuna Steak Salad Lettuce Wraps

Ingredients

• 198 g pan-seared tuna steak
• 25 g celery, finely chopped (½ serving)
• 45 g cherry tomatoes, halved
• 32 g jicama, diced
• 17 g Napa cabbage, shredded
• 47 g romaine lettuce leaves
• 2 Tbsp light mayonnaise
• Italian seasoning, to taste

Directions

1. Season the tuna: Lightly coat both sides of the steak with Italian seasoning.
2. Sear: Heat a nonstick skillet over medium-high. • Cook tuna 1½ minutes on the first side, then < 1 minute on the second (for a pink center). • Transfer to a plate and let rest 2–3 minutes; then slice or flake into bite-sized pieces.
3. Mix the salad: In a bowl, combine tuna, celery, cherry tomatoes, jicama, and Napa cabbage. • Sprinkle a bit more Italian seasoning. • Stir in 2 Tbsp light mayo until evenly coated.
4. Build the wraps: Separate and rinse your romaine leaves; pat dry. • Spoon a heaping 2–3 Tbsp of the tuna mixture onto each leaf. • Fold or roll up like a burrito.