Yes readers I have finally gotten round to cooking and photographing again. It did take some effort but I'm glad that I could finally present you with something new, exciting and totally delicious. This is what I had for lunch yesterday and I made extra so that I can have it for lunch today again.

I have been struggling to eat salad since I got pregnant. I use to be a salad junkie and would eat it everyday with tuna or ham or some sort of protein. I loved it and craved it.... not so much now. It was one of the first things I turned my nose up at, that and vegetables - blah. Since I have started feeling a little better I have tried to get back on the salad wagon and have really struggled to do that. I just don't have the desire to put a piece of lettuce or a tomato into my mouth.

So I have been trying to get creative with making salad a little bit more interesting and not just your run of the mill - lettuce, tomato and cucumber. I started off with eating salad wraps and I enjoy those but there is so many of those you can eat in a week before you get sick of them. I came across this recipe and tweaked it a little bit to my current taste buds. I have to say this is a great way to jazz up a boring salad.

It's full of lots of yummy things such as your general ingredients of carrot, cucumber, tomato, capsicum and red onion and then you add a beautiful Asian dressing along with mint, crushed peanuts, tuna and finely sliced spring onions all served appetizingly in a cute lettuce leaf cup.

These would not only make a great lunch but a wonderful healthy dinner. Simply swap the tuna for some shredded roast chicken and bulk it up with some jasmine rice and your onto a winner! An alternate way you could serve these is with ice-berg lettuce leaves and place the filling into the center of the leaf and roll it up and use it as a "wrap".

Asian Tuna Lettuce Cups

{Print Recipe}

Serves 4

Ingredients:

425g Tin, Tuna in Springwater, drained

2 x Iceberg Lettuce, edges cut off to create cups

½ Tin diced pineapple

½ bunch mint, finely sliced

½ red capsicum, finely diced

½ green capsicum, finely diced

2 x large carrots, grated

½ cup cucumber, finely diced

½ red onion, finely diced

½ punnet cherry tomatoes, quartered

2 x spring onions, finely sliced *to garnish

¼ cup granulated nuts *to garnish

Asian Dressing:

3 Tbsp Kejap Manis

3 Tbsp Lime Juice

2 tsp Sesame Oil

4 Tbsp Sweet Chilli Sauce

Method:

In a small bowl add all dressing ingredients together and stir to combine. Set aside.

In a bowl add the tuna, capsicum, cucumber, carrot, onion, tomato, pineapple, mint and red onion. Lightly toss together until ingredients are combined.

Place the lettuce leaf cups onto serving plates and fill with salad and tuna mixture. Garnish the top of each cup with a sprinkle of spring onions, granulated nuts and a good drizzle of the dressing.

The possibilities are endless of what other ingredients you can use in these cups. I just used what I had in the fridge at the time. So it can be very versatile.

Don't forget to enter my Nursery Image giveaway happening over HERE and check out my shop over HERE. Below is the latest drawing I managed to finish late last week! Isn't it cute. I think it is one of my favourite ones yet. You can check out and sneak peaks of The Whimsical Wife over on my FACEBOOK page.