‘TUNA MAYO’ LETTUCE CUPS

'TUNA MAYO' LETTUCE CUPS

This has been something i’ve been wanting to try and do for ages, and while this recipe is somewhat of a glorified hummus, it still does the trick of being a delicious protein packed lunch, and by adding nori and salt, gives it the seafood flavour and canned tuna colour.
Also, this is has much less oil than hummus, making it less fatty. The oil is used to replicate the oil which is found in fish. There is a fair amount of salt in this recipe, so while it is a very healthy recipe for most people, if you have high blood pressure, maybe just keep this as a once in while treat.
Like any other sandwich filler, this can be made in a large batch and stored in the fridge for making a quick packed lunch in the morning (or at lunch time).

Ingredients (serves 2-3):
1 can of chickpeas (400g)
1 small can of sweetcorn (200g)
4 tsp olive oil
0.5 sheets nori
75g soft tofu
1 tsp salt
pinch of paprika
2 shallots (roughly chopped)
4-6 lettuce leaves (i used iced gem, but use your own preference)
1tsp lemon juice

Method:
1. Drain the chickpeas and rinse. Then put into a heated pan with the shallots and fry for a couple of minutes to remove most of the moisture.
2. Put the chickpeas, shallots, salt, a teaspoon of both the oil and tofu (the rest will be used to make the ‘mayo’) and the nori into a food processor and blitz. This should make a paste, don’t blitz for too long, you want to try and retain a few chickpea chunks rather than it turning into a paste.
3. Put the ‘tuna’ into a seperate bowl, and stir in the sweetcorn. Then put the remaining ingredients (tofu, oil, lemon juice and paprika) into the food processor and quickly blitz). Put both mixtures in the fridge to chill for a little while (or if you prefer it slightly warm serve immediately)
4. Wash the lettuce leaves and serve the ‘tuna’ then top with the ‘mayo’.

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