Name: Tuna Salad Lettuce Wraps Recipe
Prep time: 10 min
Ingredients: 2 5‑oz cans tuna, drained and flaked; ¼ cup mayonnaise (or Greek yogurt); 1 Tbsp Dijon mustard; 1 Tbsp fresh lemon juice; 2 Tbsp celery (finely diced); 2 Tbsp red onion (finely diced); 1 Tbsp dill pickles or relish (chopped); 1 Tbsp fresh parsley or dill (chopped (optional)); Salt and freshly ground black pepper (to taste); 1 head butter lettuce (or romaine/iceberg, leaves separated, washed, and dried); Optional garnishes: avocado slices (cherry tomato halves, shredded carrots or cucumber ribbons)

Welcome to your new favorite light lunch or snack idea — Tuna Salad Lettuce Wraps. As a professional chef with a passion for crafting dishes that are both wholesome and satisfying, I can confidently say this recipe is a masterclass in simplicity, freshness, and balance.

Whether you’re looking for a low-carb lunch, a meal prep staple, or a dish that satisfies without leaving you sluggish, this Tuna Salad Lettuce Wraps recipe checks every box. We’ll cover everything from the perfect tuna salad base to variations, prep tips, and serving ideas that elevate this humble wrap to gourmet status.

Why You’ll Love These Tuna Salad Lettuce Wraps

Low-carb & Keto-friendly – Say goodbye to bread without sacrificing flavor.

Quick & Easy – Ready in under 15 minutes with minimal ingredients.
Meal-prep friendly – Make the tuna salad ahead of time and assemble when needed.

Customizable – Adjust spices, mix-ins, or even the protein to fit your palate or dietary needs.

These lettuce wraps are a fantastic example of how light doesn’t have to mean boring.

Ingredients for Tuna Salad Lettuce Wraps

Here’s a breakdown of everything you’ll need for this tuna salad lettuce wraps recipe, including optional mix-ins to tailor it to your taste.

For the Tuna Salad:

2 (5 oz) cans of tuna, drained (preferably in water or olive oil)

¼ cup mayonnaise (or Greek yogurt for a lighter version)

1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)

2 tablespoons celery, finely diced

2 tablespoons red onion, finely diced
1 tablespoon dill pickles, chopped (or sweet relish)

1 tablespoon fresh parsley or dill, chopped (optional)

Salt & pepper, to taste

For the Wraps:

1 head of butter lettuce, romaine, or iceberg (choose firm, cuppable leaves)

Cherry tomatoes, halved (optional garnish)

Avocado slices (optional)
Shredded carrots or cucumbers, for crunch (optional)

How to Make Tuna Salad Lettuce Wraps (Step-by-Step)

Creating these wraps is about layering texture and balancing flavors. Here’s the full process from prep to plate:

1. Drain and Flake the Tuna

Start by thoroughly draining your canned tuna. Using a fork, flake the tuna into a medium mixing bowl to remove any large chunks. This ensures even distribution of your dressing and mix-ins.

Chef’s Tip: Tuna packed in olive oil offers richer flavor, while water-packed is leaner. Choose based on your preference.

2. Mix the Tuna Salad

Add mayonnaise, Dijon mustard, lemon juice, diced celery, red onion, chopped pickles or relish, and fresh herbs into the bowl with the flaked tuna.

Mix gently but thoroughly. You want a creamy, cohesive blend without breaking the tuna down into mush.

Taste and season with salt and pepper. Adjust tanginess with extra lemon juice if needed.

3. Prep the Lettuce Leaves

Carefully peel individual lettuce leaves from the head, rinse them under cold water, and pat them dry using paper towels or a salad spinner. Dry leaves help the salad stay put and prevent soggy wraps.

Chef’s Note: Butter lettuce is tender and naturally cupped, making it ideal. Romaine offers a crisp bite, while iceberg adds crunch.

4. Assemble the Wraps

Lay out 2–3 lettuce leaves per serving. Spoon a generous amount of tuna salad into the center of each leaf. Top with avocado slices, halved cherry tomatoes, or shredded carrots if desired.

Gently fold the leaves around the filling or leave open-faced like a taco.

5. Serve Immediately or Store for Later

Serve the wraps fresh or store the tuna salad in an airtight container in the fridge for up to 3 days. Assemble the wraps just before eating to maintain crispness.

Pro Tips from the Chef’s Kitchen

To elevate your tuna salad lettuce wraps recipe from everyday to extraordinary, keep these tips in mind:

Use Quality Tuna

Opt for sustainably caught tuna — skipjack or albacore are great choices. Brands like Wild Planet or Safe Catch offer higher-quality, low-mercury options.

Balance Your Acidity

Lemon juice and mustard give brightness. Don’t skip them! Add a dash of vinegar if you want more punch.

Texture Matters

Celery and onion provide crunch, while creamy mayo creates balance. If you like more texture, toss in diced bell peppers, chopped nuts, or shredded cabbage.

Chill Before Serving

While optional, chilling the tuna salad for 30 minutes allows flavors to meld beautifully.

Ingredient Variations and Substitutions

The beauty of this dish is its adaptability. Here are some swaps and add-ins to tailor your wraps:

Mayo Alternatives:

Plain Greek yogurt (high protein, tangy)

Mashed avocado (for creaminess with healthy fats)
Hummus (adds Mediterranean flair)

Mix-In Ideas:

Chopped olives

Diced bell pepper
Grated carrots

Capers or jalapeños for a briny/spicy kick

Protein Swaps:

Chicken salad lettuce wraps – Use shredded rotisserie chicken instead of tuna.
Egg salad – Perfect for vegetarians.

Chickpea salad – Mashed chickpeas make a delicious plant-based option.

Serving Suggestions

Tuna Salad Lettuce Wraps shine on their own, but here are a few pairing ideas to round out the meal:

On the Side:

A chilled cucumber salad

Roasted sweet potato wedges

Pickle spears or a quick pickle slaw

To Drink:

Iced green tea with lemon

A sparkling cucumber-mint mocktail

Cold-pressed juice with celery or apple

Meal Prep & Storage Tips

These wraps are a meal prep champion if you store smartly:

Tuna Salad: Keeps well for 3 days in the fridge.

Lettuce Leaves: Store separately in a container with a paper towel to absorb moisture.
Assembly: Wraps are best assembled fresh to avoid sogginess.

Lunchbox Hack: Store tuna salad in a lidded container and pack lettuce leaves in a separate zip bag. Assemble wraps right before eating — no utensils required!

Make It Fancy: Tuna Lettuce Wrap Platter for Entertaining

Hosting a brunch or light lunch gathering? Turn this tuna salad lettuce wraps recipe into a vibrant DIY platter:

On the Board:

Butter lettuce cups
Tuna salad bowl

Sliced avocado

Cherry tomatoes
Cucumber ribbons

Grated carrots

Lemon wedges
A few pita chips or crackers on the side

Let guests assemble their own — it’s fun, interactive, and gorgeous on the table.

Nutritional Benefits

Let’s not forget: These wraps are as nutritious as they are delicious.

Key Health Highlights:

High protein: Tuna is lean and rich in omega-3s.

Low carb: Perfect for keto, paleo, or diabetic diets.

Gluten-free: No bread required.
Vegetable-packed: Lettuce and veggie add-ins deliver fiber and vitamins.

Each wrap (with mayo and basic mix-ins) contains roughly:

Calories: 150–200

Protein: 18–20g
Carbs: 2–4g

Fat: 10–12g

(Exact values vary based on ingredients and portion sizes.)

Final Thoughts on Tuna Salad Lettuce Wraps Recipe

If you’re searching for a light, satisfying, and incredibly versatile meal, this Tuna Salad Lettuce Wraps recipe belongs in your rotation. It’s the kind of recipe that’s equally at home on a lazy Sunday afternoon or a rushed weekday lunch break.

It’s low effort, high reward — and when done right, it’s far more than a diet dish. It’s crisp, creamy, tangy, and just the right amount of indulgent.