Simple and Scrumptious Tuna Boats!

This was a super simple lunch that I threw together in a hurry. It was filling, satisfying, and only took me a minute!

FOR THE TUNA SALAD: 2 Cans Solid or Chunk Albacore Tuna in water, drained (5 oz.) 1 c. Finely Diced Roma Tomatoes 1 c. Finely Diced Celery 1 c. Corn Kernels (canned or frozen/thawed) 1/4 c. Finely Diced Red Onion 1/4 c. Chopped Cilantro 1 tbsp. Fresh Lemon or Lime Juice 1/4 c. Regular or Light Mayonnaise 2 tbsp. Sour Cream 1 tbsp. Hot Sauce Salt and Pepper to taste 2 Heads Romaine Lettuce

(Optional: You can top these with sliced avocados as well!)

DIRECTIONS: Drain tuna very well, add it to a large mixing bowl and separate it with a fork. Add tomatoes, celery, corn, red onion, cilantro, lemon or lime juice, mayonnaise, sour cream and hot sauce to the bowl. Mix well and taste for seasoning. Add salt and pepper to taste if desired. Allow the salad to chill in the refrigerator until cold (optional).

Cut off the root end of the romaine lettuce and wash the lettuce leaves well. Pat dry with a paper towel. Serve the tuna salad on top of a romaine lettuce leaf to make a wrap. Top the lettuce wrap with sliced avocado and serve.