High-protein tuna boats in romaine lettuce

High-protein tuna boats in romaine lettuce with tuna, cottage cheese, pepper and red onion – plenty of protein, crunchy and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 40 g
• Fat: 15 g
• Carbs: 10 g

Ingredients

• 1 tin of tuna
• 100 g cottage cheese
• 1 red onion
• 1 head of romaine lettuce
• 1 tbsp olive oil
• 1 pepper
• 1 pinch of pepper
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Wash the romaine lettuce and carefully separate the large leaves. Pat the leaves dry so the filling holds well later.
2. Drain the tuna well and put it in a bowl. Flake it a little more finely with a fork.
3. Peel the red onion and dice it finely along with the pepper. Add both to the tuna with the cottage cheese.
4. Stir the olive oil into the mixture and season with salt and pepper. Mix everything until you have a creamy but still slightly chunky filling.
5. Divide the tuna mixture evenly between the romaine lettuce leaves. Press it down lightly so nothing falls out.
6. Arrange the tuna boats on a plate and serve fresh. Some extra diced pepper or a small green salad goes well with them.

Good to know

When it needs to be quick, I especially like lettuce boats like these. They're fresh and satisfying and, despite the little effort, feel really thoughtful.

Swaps

Cottage cheese → Greek yoghurt (fresher and creamy). Romaine lettuce → iceberg lettuce (similarly crunchy, milder in flavour). Pepper → cucumber (fresher, juicier and very mild).

Allergens

Contains fish and milk. Generally suits children well if the amount of onion is kept mild; in pregnancy, tuna is best eaten only occasionally because of possible mercury.