Hot Tuna Salad in Lettuce Cups

A twist on a classic.

Prep Time:  5 minutes   |    Cook Time:  25 minutes   |    Total Time:  30 minutes   |    Servings:  6

Ingredients:

• 4 5-ounce cans  Northern Catch  Chunk Light Tuna in Water, drained
• 2 ribs celery, diced
• ½ onion, diced
• 1 cup halved and sliced mushrooms
• 1 cup  Burman's  Mayonnaise
• 1 cup  Friendly Farms  Sour Cream
• 1 tablespoon lemon juice
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 1 cup  Happy Farms  Shredded Cheddar Cheese
• 2 green onions, chopped
• 1 cup crushed  Clancy's  Original Potato Chips
• 1 head romaine lettuce, washed and dried

Directions:                                  

1. Preheat oven to 350°.
2. In a medium bowl, combine the tuna, celery, onion, mushrooms, mayonnaise, sour cream, lemon juice, salt, pepper, cheddar cheese and green onions.
3. Place mixture in a 9x9-inch baking dish. Sprinkle with the crushed chips. Bake for 25 minutes.                    
4. Allow mixture to cool. Scoop into romaine leaves; serve immediately.                    

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen