Italian Tuna Salad Lettuce Wraps with Cannellini Beans & Olives

[Sincerely-Food-Chef]

Ingredients

• 2 (6 oz) jars artichoke hearts, marinated
• 1 head butter (Boston) lettuce
• 2 (15 oz) cans cannellini (white kidney) beans
• 4 sticks celery
• 2 (6 oz) cans chunk light tuna in water
• 1 small bunch Italian (flat-leaf) parsley
• ½ cup Kalamata olives, pitted
• 1 lemon
• ½ (8 oz) block mozzarella cheese
• 2 shallots
• 10 sun-dried tomatoes, oil-packed
• black pepper
• mayonnaise

Instructions

1. Wash and dry the fresh produce.
   • 1 lemon
   • 4 sticks celery
   • 1 small bunch Italian (flat-leaf) parsley
   • 1 head butter (Boston) lettuce
2. Drain and rinse the beans in a colander; set aside to drain further.
   • 2 (15 oz) cans cannellini (white kidney) beans
3. Zest and juice lemon into a large bowl.
4. Peel and mince shallots; add to the bowl with the lemon and stir to combine.
   • 2 shallots
5. Trim celery and thinly slice crosswise at an angle; add to the bowl.
6. Thinly slice sun-dried tomatoes and add to the bowl.
   • 10 sun-dried tomatoes, oil-packed
7. Drain and thinly slice artichokes; add to the bowl.
   • 2 (6 oz) jars artichoke hearts, marinated
8. Halve olives lengthwise and add to the bowl.
   • ½ cup Kalamata olives, pitted
9. Cut cheese into small cubes; add to the bowl.
   • ½ (8 oz) block mozzarella cheese
10. Shave parsley leaves off the stems; discard the stems and mince the leaves. Add most of the parsley to the bowl (reserve a small amount for garnish).
11. Drain and flake tuna. Add to the bowl along with beans, mayo, and pepper. Stir to combine the salad.
    • 2 (6 oz) cans chunk light tuna in water
    • 2 tbsp mayonnaise
    • ¼ tsp black pepper
12. Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with tuna salad and garnish with reserved parsley. Enjoy!