These a pleasantly flavored tuna rolls make a lovely light luncheon dish. Cut in half or thirds they also make tasty hors d'oeuvres.
24 large lettuce leaves
2 cans (7 ounces each) tuna packed in water, drained
2 cups cooked rice
2 heaping tablespoons capers
2 shallots, chopped
1/2 cup minced scallions
1 tablespoon dried, crushed mint leaves
Salt and pepper to taste
1 cup diced celery, blanched and cooled
1/3 cup olive oil plus 2 tablespoons
1/4 cup lemon juice plus 1 tablespoon
2 tablespoons chopped parsley, for garnish
Plunge lettuce leaves into boiling water. Remove after about 20 seconds and immediately plunge into ice water. Remove and let drain in a colander. Pat dry. Combine tuna with rice, capers, shallots, scallions, mint, salt, pepper, celery, 1/3 cup olive oil, and 1/4 cup lemon juice. Using 3 tablespoons of the tuna mixture for each leaf, roll as you would for cabbage rolls (see Balanduke recipe), pushing in at one end with your thumb. Arrange on a serving platter and sprinkle with the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, and chopped parsley. Refrigerate for 2 hours before serving.