Tuna Salad Lettuce Wraps (Print)

Protein-rich tuna mix paired with crisp butter lettuce for a fresh, light lunch option.

# Components:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely diced
05 - 1/4 small red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste

→ Lettuce Wraps

09 - 1 head butter lettuce (Bibb or Boston), leaves separated and washed

→ Optional Toppings

10 - 1 small avocado, sliced
11 - Cherry tomatoes, halved
12 - Sliced radishes

# Directions:

01 - Combine the drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice in a medium bowl. Stir until creamy and season with salt and pepper.
02 - Arrange butter lettuce leaves on a serving platter. Scoop tuna salad into the center of each leaf.
03 - Top with avocado slices, cherry tomatoes, or radishes if desired.
04 - Fold lettuce leaves around the filling to form wraps and serve immediately.

# Chef Secrets:

01 -
  • Ready in 15 minutes flat, no cooking required, just good things coming together.
  • The butter lettuce stays tender and doesn't get soggy like bread would after an hour.
  • High in protein and ridiculously low in carbs, so you feel genuinely satisfied, not deprived.
  • It tastes fancy enough to pack for lunch but simple enough for a lazy weekend meal.
02 -
  • Wet lettuce leaves won't hold anything and will tear when you try to fold them, so wash and dry thoroughly, or your wraps fall apart.
  • The tuna salad keeps for three days in the fridge but gets creamier and less bright tasting, so make it fresh the day you eat it if you can.
03 -
  • Dice everything uniformly so every wrap feels balanced and there's no bite that's mostly celery or mostly onion.
  • The lemon juice matters more than you think, so don't halve it unless you like mayo that tastes like it's apologizing.
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