Chunky Tuna Salad in Tortilla Bowls
|8 inch low carb tortillas||4|
|Olive oil||1 Tablespoon|
|Oil packed solid white tuna||18 Ounce, drained (3 Cans Of 6 Ounce Each)|
|Celery stalks||6 , chopped to make 3 cups|
|Cucumber||1 Small, peeled and cubed to make 2 cups|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Cherry tomatoes||16 , halved and quartered|
1. Heat oven to 400°F. Set 4 heatproof bowls on a jelly-roll pan.
2. Brush tortillas on both sides with oil. Drape over bowls. Bake until tortillas are crisp and hold their shape, 5 to 10 minutes. Allow tortillas to cool completely before removing from cups.
3. Combine tuna, celery, cucumber, mayonnaise, and tomatoes in a bowl. Season with salt and pepper to taste. Place a lettuce leaf in each tortilla bowl. Top with tuna salad.