Tangerine Chipotle Lettuce Cups

Yield: 6 lettuce cups.

1 pouch (7.1 oz.) Chicken of the Sea® Premium White Tuna, Premium Light Tuna or Premium Albacore Tuna in Spring Water

1½ cups bean sprouts

1 cup shredded red cabbage

⅔ cup chopped orange bell peppers

⅔ cup chopped yellow bell peppers

1 8-oz. can whole water chestnuts, drained and chopped

½ cup sliced green onions

as needed, tangerine chipotle sauce (recipe follows)

6 Napa or Chinese cabbage leaves

as desired, black sesame seeds

Tangerine Chipotle Sauce:

½ cup tangerine juice

2 Tbsp. sesame seed oil

1 Tbsp. soy sauce

1 tsp. adobo sauce from canned chipotle peppers

1 tsp. zest from tangerine or orange

½ tsp. minced fresh garlic

½ tsp. fresh ginger

In bowl, combine Chicken of the Sea® Tuna, bean sprouts, red cabbage, bell peppers, water chestnuts and green onions. Gently fold in Tangerine Chipotle Sauce; season to taste. Evenly divide mixture into leaves. Garnish with sesame seeds.

For tangerine chipotle sauce: Combine all dressing ingredients; set aside. Whisk well before serving.