Tuna Salad Lettuce Wraps (Print Version)
Protein-packed tuna salad with crisp veggies in refreshing lettuce cups. Ready in 15 minutes.
# Recipe Ingredients:
→ Tuna Salad Base
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise or Greek yogurt
03 - 1 tablespoon Dijon mustard
→ Vegetables & Herbs
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
→ Wraps & Garnishes
10 - 8 large Romaine or Butter lettuce leaves
11 - 1 small avocado, sliced
12 - 1/2 cup cherry tomatoes, halved
# Directions:
01 - Combine tuna, mayonnaise (or Greek yogurt), Dijon mustard, celery, red onion, cucumber, parsley, and lemon juice in a medium bowl. Mix thoroughly until evenly incorporated. Season with salt and pepper to taste.
02 - Lay clean, dry lettuce leaves flat on a cutting board or serving platter, ensuring cups remain intact for filling.
03 - Divide tuna salad equally among the lettuce leaves, mounding it in the center of each cup.
04 - Top each filled lettuce cup with avocado slices and halved cherry tomatoes. Add optional garnishes like sliced radishes or shredded carrots if desired.
05 - Fold lettuce slightly around filling or serve open-faced. Enjoy immediately while lettuce remains crisp.
# Expert Advice:
01 -
- It comes together in literally 15 minutes which means you can actually eat lunch instead of just thinking about it
- The lettuce wrap trick makes everything feel fancy even though youre basically just eating tuna salad out of a bowl
02 -
- Dry your lettuce leaves completely with paper towels or a clean kitchen towel before filling them
- Let the tuna salad sit in the fridge for 10 minutes before serving so the flavors can make friends
03 -
- Use a paper towel to blot any excess moisture from the cucumber after dicing it
- If making ahead, pack the tuna salad and lettuce in separate containers