3 oz canned chunk white tuna in water, drained
3 Tbsp roasted red peppers (packed in water), patted dry, chopped
2 Tbsp red onion, chopped
3 medium Kalamata olives, pitted
1 Tbsp reduced calorie mayonnaise
1 pinch table salt
1 pinch black pepper
2 leaf/leaves boston lettuce
1/8 lemon
Combine tuna, roasted peppers, onion, olives, and mayonnaise in a small bowl; season with salt and pepper. Divide tuna salad among lettuce leaves; squeeze lemon juice over top.
Makes 1 serving (2 filled leaves).
2 smart points