The Talk: Ryan Scott
Chef Ryan Scott was on The Talk to share some delicious and light ideas you can put together using ingredients you may already have left over in your kitchen. His suggestions included Thai Tuna Lettuce Wraps, Quinoa Salad, and Kitchen Sink Clafoutis.
Scott, a former Top Chef contestant, is a TV personality known for showcasing his skills in the kitchen. I don’t know about you, but I love lettuce wraps. They are crunchy but also filling. If you are a big snacker or you eat for volume, these are a great option because you can eat quite a few lettuce wraps without adding up too many calories (depending on the packaged tuna you used).
The Talk: Ryan Scott’s “College-Style” Wonton Wrappers
Ryan Scott’s gourmet secret for the lettuce wraps is frying the wonton wrappers so they’re crispy. But there is an alternative if you don’t have the patience for that method. “We can just do college style: put sugar and cinnamon on top and eat it that way,” he said. Decide for yourself whether this was a joke; people have certainly eaten crazier things.
Speaking of “college-style,” if you want to save time, you can serve this with Ramen noodles instead!
The Talk: Ryan Scott Thai Tuna Lettuce Wraps Recipe Ingredients
This recipe would also work well with any type of protein. Think about chicken, beef, sausage, or turkey. There are endless options. This is also a great time to clean out the fridge and use up any leftovers that are still safe to eat.
- Bibb Lettuce
- chopped Carrots
- 1 Egg Roll Wrap
- 1 Thai pre-seasoned Tuna Pouch
- chopped Peanuts
Ryan Scott: The Talk Thai Tuna Lettuce Cups Recipe Directions
- Spread tuna with nuts and carrots over a piece of lettuce.
- Sprinkle with crispy noodles and enjoy.
- Crispy Noodles Directions
- Pour vegetable oil into a deep pan. Let it heat on medium for a few minutes, stirring now and then.
- Slice an egg roll wrap into strips.
- Once oil is boiling, deep fry the strips to golden brown.
- Let drain on a paper towel-lined plate and serve.