Tuna Salad Lettuce Wraps Recipe
A quick, low‑carb Tuna Salad Lettuce Wraps Recipe featuring creamy, tangy tuna salad nestled in crisp butter lettuce for a protein‑packed, gluten‑free lunch or snack.
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
Instructions
- Drain & Flake Tuna: Open and drain the tuna. Use a fork to flake into a medium bowl.
- Combine Dressing & Mix‑Ins: Add mayonnaise, Dijon mustard, lemon juice, celery, red onion, pickles, and herbs. Stir gently until evenly coated.
- Season: Taste and season with salt and pepper. Add extra lemon juice for brightness if desired.
- Prep Lettuce Cups: Carefully peel individual lettuce leaves, rinse under cold water, and pat dry.
- Assemble Wraps: Spoon 2–3 Tbsp tuna salad into each leaf. Top with optional avocado, tomato, or carrot for crunch and color.
- Serve or Store: Enjoy immediately, or refrigerate tuna salad (covered) for up to 3 days. Keep leaves separate and assemble just before eating.
Notes
- Quality matters: Use sustainably caught, water‑ or oil‑packed tuna for best flavor and nutrition.
- Texture tips: For extra crunch, stir in diced bell pepper or chopped nuts.
- Make‑ahead hack: Store tuna salad in an airtight container and lettuce leaves wrapped in paper towels; assemble fresh at mealtime.
- Variations: Swap in shredded rotisserie chicken, hard‑boiled egg salad, or mashed chickpeas for a different protein.