| 8 | 10 | 478 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1/2 cup | Mayonnaise, with avocado oil (homemade or Primal Kitchen mayo) |
| 1 tbsp | Lime juice (fresh) |
| 1 tsp | Chipotle seasoning (or chilli powder or paprika) |
| 3 can drained | White tuna, canned in oil, drained (with olive oil; drained and flaked) |
| 114 gm | Dill pickles (chopped) |
| 86 gm | Red bell pepper (chopped) |
| 199 gm | Lettuce, romaine (separated into individual leaves) |
| 1 tsp | Salt and pepper (season to taste) |
In a medium bowl, combine the mayo, olive oil, lime juice, chilli or chipotle powder and paprika. Season with salt and pepper, to taste
Add in the tuna, chopped pickles and bell pepper with the chipotle mayo
Divide into 4 portions and serve up the tuna & chipotle mayo wrapped in the lettuce leaves
| Meat | 1.8 |
| Vegetables | 1.5 |
