American/Mexican Recipes

Tuna Lettuce Cups

These quantities made like six me-sized portions and I froze it in bags to save.


1 large onion (or handful frozen onion)
3 cloves garlic (or like 2 tbsp ground garlic powder)
1/2 tbsp paprika
1/2 tbsp cumin
1 tbsp smoked paprika
1 tbsp ground corriander
1 pepper (or handfull frozen peppers)
1 cup frozen peas
1/2 head broccoli finely chopped (you want all the little ball bits to separate)
1 1/2 tbsp tomato puree
1 can tuna
1 tin tomatoes
2 tbsp white wine vinegar
1 veggie stock cube
1 tsp balsamic vinegar
1 tsp lemon juice
squeeze of ketchup
some dried herbs, I used oregano and mixed italian herbs
salt and pepper


1 Fry onion in a little oil until golden, add the garlic and some salt and pepper for another minute
2 Add the spices for a further minute then throw in the peppers and broccoli. Fry until the broccoli starts to soften then add the peas for two minutes.
3 Stir through the tomato puree then add the tuna tin with a little tuna water, coat in the spices.
4 Add the tin of tomatoes then fill up half the tin with water and add with a crumbled stock cube
5 Stir through the vinegars, ketchup, herbs and lemon juice and season again to taste
6 Serve however you want but I had nutritional yeast and hummus in lettuce cups. Cheese would also be a good shout I just haven’t bought any because #student things I wont eat it all before it expires

I didn’t actually measure stuff so here are some photos of how much I used