GENIUNE FOODS

Mediterranean Tuna Lettuce Wraps 

  
(Makes 6-8 wraps) 

6oz.  Oil packed Albacore tuna (preferably foil packed) flaked 
3oz.   Organic garbanzo beans roughly chopped
4    Caper berries small dice
½ tblspns capers fine dice
3   tblspns pickled Goat Horn peppers  Rough chop
 

*For those of you who don’t like to pickle your own peppers there is always Boccalone  A fine perveyor of house cured salumi and other delicious treats out of the ferry building in San Fran who carry an equally good alternative.
1 /3 of a cup of chopped flat leaf parsley
1 tblspns  shallot fine dice
 Juice of 1 lemon
 
smash the following ingredients into a paste
1 small clove of garlic
zest of 1 lemon and juice (reserve juice to toss)
1 tblspn of olive oil
1/3  tspn sea salt
 Fresh cracked pepper
 
Gently fold the ingredients together using the lemon juice and a drizzle of olive oil to dress the tuna

Take 1 head of baby romaine and pull apart the leafs stopping when the leaf begins to get to small and set aside
Gently rinse the leafs and pat dry with a paper towel (hopefully a natural brown one)
Using a sharp pairing knife make a v cut removing the bottom part of the rib from the leaf (this will make it easier to wrap)
 
Using a large soup spoon put about 2 heaping tablespoons of the tuna and garbanzo bean salad about two inches from the bottom of the leaf. Folding the bottom over the tuna mix and rolling forward with the first two fingers on each hand, folding the ends to make a nice tight wrap. Repeat until all the tuna is used
 
Using a sharp chef’s knife cut the remaining head of lettuce thinly cross ways to dress the bottom of the platter.
 
Bon Appe'tit