Mayo-Free Tuna Salad Lettuce Wraps

• 12 ounces, fluid Tuna Packed In Water, Drained
• 2 Scallions, Finely Chopped
• 12 Small Dill Pickle Chips, Finely Chopped
• 2 Tablespoons Fresh Basil, Chopped
• 4 Tablespoons Freshly Squeezed Lemon Juice
• Extra Virgin Olive Oil To Taste
• Salt And Pepper
• 6 leaves Bibb Or Boston Lettuce

1. Place the drained tuna into a bowl, and use a fork to break it up into small pieces.
2. Add the scallions, pickles, basil, and lemon juice.
3. Mix until everything is combined.
4. Begin to drizzle the extra virgin olive oil into the tuna mixture.
5. Stop and mix, and add more to reach desired consistency.
6. Remember you can always add more, but cannot remove it, so start with just a couple teaspoons.
7. Add salt and pepper to taste, and serve on top of Bibb or Boston lettuce leaves.

water, scallions, pickle chips, fresh basil, freshly squeezed lemon juice, extra virgin, salt, boston lettuce

Taken from tastykitchen.com/recipes/special-dietary-needs/mayo-free-tuna-salad-lettuce-wraps/ (may not work)