*Fans self*
. I almost always have some sort of lettuce in my fridge along with different leftover proteins, vegetables, and herbs, and it's a really great way to utilize them. I love a Korean version of a tuna salad lettuce wrap—perfect because I always have these Korean staples in my pantry. All you need to start is some sort of lettuce. I prefer Romaine, Boston bibb, or even sweetheart cabbage but iceberg works really well, too.
Take one can of a solid white albacore or, even better, go for a high-quality Italian oil-packed tuna, add some gochugaru , sesame oil, salt, black pepper, toasted sesame seeds, and some regular mayo or Kewpie and mix. Spoon the tuna mixture into lettuce leaves with a dollop of saam jang or a squeeze of Sriracha. I like to top with any leftover vegetables and herbs that I have on hand such as radish, cucumbers, daikon, cilantro, and Thai basil.
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