Tuna Lettuce Wraps

Ingredients

- Lettuce

- 12oz of canned tuna

- 2 1/3 tbsp vegan or light mayo

- 1 avocado

- ¾ tsp whole grain mustard

- 2 tsp paprika

- 1 ½ tsp of Italian Volcano Lemon Juice

- Salt

- Pepper

- (optional) Harissa powder

Instructions

- Wash, dry and peel whole leaves from the lettuce bulb and set aside.

- Combine tuna, mayo, avocado, mustard, paprika, and lemon burst in a large bowl. Season with salt and pepper to taste.

- Fill the lettuce leaves with 1-3 tbsp of the tuna mixture depending on size. Sprinkle harissa powder on top and serve.

Serves 4-6

Volcano Lemonade

Ingredients

- 2 cups sugar

- 1 ½ cups Volcano Lemon Juice

- 8 cups water (divided)

Instructions

1. Make simple syrup: Combine sugar and 2 cups water in a saucepan over medium heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and cool to room temperature.

2. Pour lemon juice into a large pitcher. Add simple syrup and stir to combine. Refrigerate until cold.

3. When ready to serve, add 6 cups of cold water and stir. Taste, and add more water if it's too sweet.

4. Serve with ice, thinly sliced lemons and fresh mint, if desired.

Italian Volcano Lemon Lime Pound Cake

Ingredients

· 1 cup butter, softened

· 2 cups granulated sugar

· 3/4 cup buttermilk

· 3 Tbs EACH Volcano® lime juice AND Volcano® lemon juice (approx. 1/3 cup)

· 5 large eggs- room temp

· 3 cups all-purpose flour

· 1 1/2 teaspoons salt

· 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· green food coloring (optional)

for the glaze

· 2 cups powdered sugar

· 2 tablespoons each Italian Volcano® lime juice AND lemon juice (4 Tbs total)

Instructions

1. Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan or 2 loaf pans.

2. In small bowl, combine buttermilk with lemon & lime juices, set aside.

3. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not over mix! Add in food coloring, stir just to combine. Spoon batter into prepared pan(s). Bake for 50-60 minutes, testing with a toothpick for doneness.

4. For glaze, combine powdered sugar, lemon juice and lime juice, mix until smooth. Spoon and smooth glaze all over cake turned-out of pan, while still warm for best coverage.