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Photo of Tuna and soba noodle lettuce wraps by WW

Tuna and soba noodle lettuce wraps

8
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Soba noodles, dry

160 g

Butter lettuce

2 cup(s), shredded, (12 leaves)

Flavoured canned tuna in oil, drained

4 95g can, (4x95g can)

Carrot(s)

2 large, shredded

Avocado

1 medium, thinly sliced

Green shallot(s)

4 individual, thinly sliced diagonally

Lemon(s)

2 medium, wedges to serve

Instructions

  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add noodles and cook, following packet instructions, until just tender. Drain and rinse under cold running water until cool. Drain.
  2. Top lettuce with noodles, tuna, carrot, avocado and shallots. Serve with lemon wedges.

Notes

TIPS: • Suitable for leftovers. Place lettuce in a snap-lock bag and combine remaining ingredients in an airtight container. Store in the fridge for up to 2 days. • To make this gluten free, use 100% buckwheat soba noodles. Find them in health-food shops. • Add it: 40g chopped roasted peanuts sprinkled to serve. • Swap it: Tuna for 400g shredded skinless lean cooked chicken breast.

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