Fresh Tuna Salad Lettuce Wraps (Printable)

Protein-packed tuna paired with crisp butter lettuce for a fresh, low-carb lunch option.

# What you'll need:

→ 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 (such as Bibb or Boston), leaves separated and washed

→ Optional Toppings

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

# Method:

01 - Combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice in a medium bowl. Mix until creamy. Season with salt and pepper to taste.
02 - Place butter lettuce leaves on a serving platter and spoon the tuna salad evenly onto the center of each leaf.
03 - Top the filled lettuce leaves with sliced avocado, halved cherry tomatoes, or radishes as preferred.
04 - Fold the butter lettuce leaves around the tuna mixture to form wraps and serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to brew coffee, no cooking required.
  • You get that satisfying crunch and protein without feeling weighed down afterward.
  • The butter lettuce leaves are sturdy enough to hold everything but still feel light and fresh.
02 -
  • Over-mixing the tuna makes it paste-like; stop as soon as everything is combined and creamy.
  • Drain that tuna really well or the whole thing becomes soggy within minutes.
  • Taste the salad before assembling—seasoning it after it's in the leaves is nearly impossible.
03 -
  • Use a fork to flake the tuna into smaller, more even pieces instead of just stirring it in chunks.
  • Chill everything—cold lettuce, cold salad—for a few minutes before assembling if your kitchen is warm.
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