Starters · Cold starter

Tuna & Olive Romaine Boats

Tuna, chopped olives and tomato in crisp romaine leaves with a lemon-parsley dressing.

By CarbPortion · AI-assisted recipe

Fish & seafood starters · Fish & seafood

Serve chilled

Jump to recipe Set servings & print
AI-generated serving suggestion for Tuna & Olive Romaine Boats: Tuna, chopped olives and tomato in crisp romaine leaves with a lemon-parsley dressing.
AI-generated serving suggestion
Prep
15 min
Cook & chill
0 min
Total
15 min
Servings
4
Method
No-cook

MAKE IT YOUR PORTION

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1–100 whole servings

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

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STEP BY STEP

Let’s make it.

  1. Drain the tuna and olives and weigh them after draining. Flake the tuna and chop the olives.
  2. Separate 8 small lettuce leaves, washing and drying them. Chop remaining listed lettuce into the filling.
  3. Toss tuna, olives, tomato and chopped lettuce with olive oil, lemon juice, parsley and pepper.
  4. Spoon into the leaves and divide into 4 servings, with two boats per person. Serve chilled.

Kitchen notes

  • Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs
3.7 g
Fiber
1.4 g
Carbs − fiber
2.3 g
Protein
10.6 g
Fat
5.8 g
Energy
104 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

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CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Tuna & Olive Romaine Boats

For 4 servings

Fish & seafood

  • Canned tunaLight, in water, drained solids200 g

Vegetables

  • Romaine lettuceRaw120 g
  • TomatoRaw140 g

Fruit & berries

  • Lemon juiceRaw20 g

Oils & fats

  • Olive oilSalad or cooking oil15 g

Herbs & spices

  • Black pepperDried, ground0.5 g
  • ParsleyFresh8 g

Sauces & pantry

  • Black olivesRipe, canned, drained edible portion50 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/tuna-olive-romaine-boats/

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