Pin I discovered tuna salad wraps on a Tuesday afternoon when I realized I had exactly three ingredients I actually wanted to eat and nothing that required turning on the oven. My friend Sarah had been raving about eating low-carb, and I'd been skeptical until I tasted how butter lettuce—soft, buttery, and somehow elegant—could cradle a perfectly balanced tuna mixture without any of that sad, dry bread feeling. The crisp leaves held everything together while letting the flavors speak for themselves, and I've been making them ever since.
The first time I served these at a potluck, someone asked where I'd bought them because they looked too polished to be homemade. I laughed and promised it was just tuna, mayo, and leaves, but watching everyone pick them up with their hands, building bites the way they wanted, made me realize how much better this felt than presenting a plated salad that needed to be eaten with a fork.
Ingredients
- Tuna in water, drained: Two cans give you enough protein to feel like a real meal, and draining thoroughly keeps everything from turning watery and sad.
- Mayonnaise: This is your binder and flavor base, don't skimp on it or use the ultra-light version.
- Dijon mustard: Just a tablespoon adds backbone and keeps everything from tasting like plain mayo.
- Celery: Adds the only real crunch, so dice it small so every bite gets some.
- Red onion: Sharp and bright, a quarter of a small one is enough to make itself known without overpowering.
- Fresh parsley: Changes the whole thing from boring to bright, don't skip this.
- Lemon juice: Keeps everything tasting fresh and prevents the salad from feeling heavy.
- Salt and pepper: Season generously once everything is mixed, then taste and adjust.
- Butter lettuce: Choose leaves that are pliable but still crisp, and wash them gently so they don't bruise.
Instructions
- Drain and combine the tuna:
- Press the tuna against the side of a fine-mesh strainer with the back of a spoon until every bit of liquid is gone. This takes an extra 30 seconds but makes a real difference.
- Build the salad:
- Dump the tuna into a medium bowl with the mayo, mustard, celery, red onion, parsley, and lemon juice. Mix with a fork until everything is creamy and evenly coated, crushing some of the larger tuna chunks as you go.
- Taste and adjust:
- Salt and pepper generously, then taste with a small spoon. You want it to be bright and seasoned enough to stand on its own.
- Lay out your leaves:
- Arrange the butter lettuce on a platter or your plate, picking the biggest, most pliable leaves for actual wrapping and saving the torn ones for layering on top.
- Spoon and fill:
- Place a generous spoonful of tuna salad in the center of each leaf, leaving enough space on the sides to fold without tearing.
- Add your extras:
- Layer on avocado, tomatoes, or radishes if you have them, pressing them gently into the filling so they don't slide out.
- Fold and serve:
- Bring the sides of each leaf up and around the filling like you're bundling a little present. Serve immediately while the lettuce is still cold and crisp.
Pin One Wednesday I made these for my mom who'd just started watching her carbs, and she got genuinely emotional about being able to eat something that felt like actual food instead of rabbit food. I'll never forget her eating three in a row at the kitchen counter, the lettuce crackling between her teeth, saying this changed everything.
Why Butter Lettuce Is the Secret
Romaine would shred, iceberg is too crispy and flavorless, and kale would be weird here. Butter lettuce has this tender, almost silky quality that somehow holds up to mayo and chunky tuna while still feeling delicate and fresh. The outer leaves are too floppy, but peel back three or four and you hit the sweet spot where they're soft enough to fold but strong enough to hold. It's genuinely elegant without trying.
The Mayo Debate
I've tried Greek yogurt as a substitute and it works fine if you're watching fat intake, but the salad loses something rich and satisfying about it. The original Hellmann's or Duke's mayo gives you a creaminess that no light version captures, so if you're going to make this, commit to the real thing. If mayo legitimately isn't an option for you, half mayo and half Greek yogurt splits the difference and tastes pretty good.
Ways to Eat These
Most of the time I serve them straight up on a platter, but you can also stack them on a plate with a side of cucumber or carrot sticks for something to dip between bites. They travel well in a container for work lunch if you keep the tuna and lettuce separate and assemble them right before eating. Some people build them over a bed of mixed greens and eat them as a traditional salad, which is less elegant but perfectly tasty.
- Pack them for picnics and build them right before you eat so the lettuce stays crisp.
- Add pickled capers or chopped pickles if you want a briny kick and more texture.
- Make extra tuna salad because you'll find yourself eating spoonfuls straight from the bowl.
Pin These wraps became my answer to the question of what to eat when you want something that tastes indulgent but feels energizing. They've fed me through work lunches, dinner parties, and random Tuesday afternoons when nothing else sounded right.
Recipe Q&A
- → What type of tuna is best for this dish?
Use canned tuna in water for a light, clean flavor and easy mixing.
- → Can I substitute mayonnaise in the mix?
Yes, Greek yogurt works well as a lighter alternative to mayonnaise.
- → Which lettuce varieties work best for these wraps?
Butter lettuce varieties like Bibb or Boston provide tender, flexible leaves ideal for wrapping.
- → How can I add more flavor to the tuna mixture?
Incorporate chopped pickles or capers for a tangy twist without overpowering the dish.
- → What are good topping options for added texture?
Avocado slices, cherry tomatoes, and radishes add freshness and crunch to each wrap.