In a small bowl, measure out cashews and allow them to soak in water for at least two hours. In a blender or magic bullet, blend all of the ingredients for the cream sauce until smooth.
In a bowl or container, break up tuna with a fork. Add in diced celery, carrots, and green onion and diced pickles, if desired.
Add the cream sauce to the tuna mixture and mix until well combined. Evenly distribute mixture into Bibb, Boston or romaine lettuce leaves. Serve immediately or store tuna mixture in fridge for later use.
*Be sure that you soak the cashews in water for a couple of hours. I usually just measure out the cashews when I get up in the morning and let them sit in some water for the day so they’re good to go for when I’m ready to make the sauce.
*I recommend using a high power blender, Ninja or magic bullet to get the smoothest and creamiest sauce. I’ve tried using a food processor but I find it doesn’t make it super smooth and sometimes small chunks of cashews still remain, which is not the consistency we’re going for.
*You can also make double the amount of cream sauce and use it as a replacement for sauce in all of your favourite creamy-based dishes.
Calories: 101kcal | Carbohydrates: 7g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 164mg | Potassium: 538mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6785IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg