Yield: 6 lettuce cups.
1 pouch (7.1 oz.) Chicken of the Sea® Premium White Tuna, Premium Light Tuna or Premium Albacore Tuna in Spring Water
1½ cups bean sprouts
1 cup shredded red cabbage
⅔ cup chopped orange bell peppers
⅔ cup chopped yellow bell peppers
1 8-oz. can whole water chestnuts, drained and chopped
½ cup sliced green onions
as needed, tangerine chipotle sauce (recipe follows)
6 Napa or Chinese cabbage leaves
as desired, black sesame seeds
Tangerine Chipotle Sauce:
½ cup tangerine juice
2 Tbsp. sesame seed oil
1 Tbsp. soy sauce
1 tsp. adobo sauce from canned chipotle peppers
1 tsp. zest from tangerine or orange
½ tsp. minced fresh garlic
½ tsp. fresh ginger
In bowl, combine Chicken of the Sea® Tuna, bean sprouts, red cabbage, bell peppers, water chestnuts and green onions. Gently fold in Tangerine Chipotle Sauce; season to taste. Evenly divide mixture into leaves. Garnish with sesame seeds.
For tangerine chipotle sauce: Combine all dressing ingredients; set aside. Whisk well before serving.
