Tuna Salad Lettuce Wraps (Printable)

Protein-packed tuna mix served in crisp butter lettuce leaves for a light, satisfying lunch.

# What Goes In:

→ 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

# How to Make It:

01 - In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice. Mix thoroughly until smooth. Season with salt and pepper to taste.
02 - Arrange butter lettuce leaves on a serving platter. Spoon the tuna mixture evenly onto the center of each leaf.
03 - Optionally, garnish with sliced avocado, halved cherry tomatoes, or sliced radishes according to preference.
04 - Fold the lettuce leaves around the filling to form wraps and serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes flat, no cooking required, perfect for those days when turning on the oven feels like too much.
  • Crispy, fresh, and genuinely satisfying without the carb crash that comes later.
02 -
  • Butter lettuce tears easily if it's cold and brittle, so let it sit out for five minutes before you handle it, and everything becomes easier.
  • The longer the tuna salad sits, the lettuce gradually absorbs moisture and loses its crunch, so make the salad first and assemble at the last possible moment.
03 -
  • If your tuna salad is sitting in the fridge and gets a little dry the next day, stir in another teaspoon of lemon juice and a pinch more mayo rather than making a whole new batch.
  • The secret that actually changes everything is letting people wrap their own—it takes thirty seconds longer but somehow makes the whole thing taste better because they feel like they made it themselves.
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