Tuna Salad Lettuce Wraps (Print View)
Zesty tuna salad with fresh vegetables in crisp lettuce cups
# Ingredient List:
→ Tuna Salad
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise (or Greek yogurt for lighter option)
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely diced
05 - 1/4 small red onion, finely diced
06 - 1/2 small cucumber, finely diced
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon fresh lemon juice
09 - Salt and black pepper, to taste
→ Lettuce Wraps & Garnishes
10 - 8 large leaves of Romaine or Butter lettuce, washed and patted dry
11 - 1 small avocado, sliced
12 - 1/2 cup cherry tomatoes, halved
13 - Optional: sliced radishes, shredded carrots
# How to Make:
01 - In a medium bowl, combine tuna, mayonnaise (or Greek yogurt), Dijon mustard, celery, red onion, cucumber, parsley, and lemon juice. Mix well until evenly combined. Season with salt and pepper to taste.
02 - Lay out the lettuce leaves on a clean surface or platter.
03 - Spoon equal amounts of tuna salad onto the center of each lettuce leaf.
04 - Top with avocado slices, cherry tomatoes, and any optional garnishes.
05 - Fold or roll the lettuce leaves around the filling to form wraps. Serve immediately.
# Expert Advice:
01 -
- Ready in 15 minutes with practically zero cleanup
- Perfect for those days when you want protein without the bread bloat
- Crazy customizable based on whatever crunchy veggies you have lurking in your crisper drawer
02 -
- Let the tuna salad rest for 5 minutes in the fridge to let the flavors meld before assembling
- Dry your lettuce leaves thoroughly with paper towels or the filling will slide right off
- These are best eaten immediately as the lettuce starts to wilt after an hour
03 -
- Use a paper towel to gently press down on the filled lettuce cups before eating to prevent any messy drips
- Room temperature tuna salad tastes much better than cold straight from the fridge