Tuna Stuffed Lettuce Wraps
These crisp, refreshing lettuce wraps are filled with a flavorful, protein-packed tuna salad that makes for a light yet satisfying meal.
Ingredients
- •2 cans chunk light or albacore tuna in water (5 oz / 140g each), drained
- •1/3 cup mayonnaise (80ml)
- •1 celery stalk, finely diced
- •1/4 red onion, finely chopped
- •1 tbsp fresh lemon juice
- •1 tsp Dijon mustard
- •2 tbsp fresh parsley, chopped
- •Salt to taste
- •Black pepper to taste
- •1 head crisp butter lettuce or iceberg lettuce, leaves separated and washed
Instructions
- 1
In a medium mixing bowl, flake the drained tuna with a fork until no large lumps remain.
- 2
Add the mayonnaise, finely diced celery, chopped red onion, fresh lemon juice, Dijon mustard, and chopped parsley to the bowl.
- 3
Mix everything thoroughly until well combined and creamy.
- 4
Season the tuna salad with salt and freshly ground black pepper to taste, stirring once more.
- 5
Pat the washed lettuce leaves completely dry with paper towels to ensure the wraps hold their crunch.
- 6
Spoon a generous portion of the tuna salad into the center of each lettuce leaf.
- 7
Arrange the filled wraps on a serving platter and serve immediately.
💡 Chef tips
- For extra crunch and color, you can mix in finely shredded carrots or water chestnuts.
- Store the tuna salad and lettuce leaves in separate airtight containers in the refrigerator for up to 2 days; assemble just before eating.
- Romaine lettuce hearts also work wonderfully as sturdy boats for the tuna filling.
✅ How it should turn out
The finished wraps should look vibrant and crisp, smell fresh with hints of lemon and herbs, and offer a delightful contrast between the creamy, savory tuna and the cool, crunchy lettuce.