Barcas de lechuga con ensalada de atún al estilo suroeste

Ingredientes

• ½ cup sweet potato, shredded on large holes of a box grater
• ¼ cup raw cashews, chopped
• 1 large or two small ripe avocados
• 1/3 cup sliced scallions, about three scallions
• 3 5-ounce cans white tuna, drained
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons jalapeño, finely minced
• 1 tablespoon fresh cilantro, finely minced
• 1 tablespoon fresh mint, finely minced
• Zest from half a lime plus more for garnish
• 1 teaspoon celery salt
• 1 teaspoon Southwest seasoning *see note below
• Boston Lettuce

Preparación

1. 1

   Place shredded sweet potato in a microwave safe bowl with 2 tablespoons of water, cover and microwave two minutes. Drain off any remaining water and cool sweet potatoes.

2. 2

   Dry toast chopped cashews in a small sauté pan over medium heat until browned. Set aside to cool.

3. 3

   In a medium bowl place the meat from the avocado(s) with the scallions, tuna, lime juice, jalapeno, cilantro, mint, zest from half a lime, celery salt and Southwest seasoning.

4. 4

   Add the sweet potato and mix to combine.

5. 5

   Serve in lettuce cups topped with the chopped toasted cashews and additional lime zest over each portion.