Description
These tuna salad lettuce wraps are crisp, creamy, and protein-packed—an easy, no-cook lunch that’s light but satisfying.
Ingredients
Scale
- 2 (5-ounce) cans tuna, drained
- 1/3 cup mayonnaise (or mashed avocado)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup finely diced celery
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped dill pickles (or 1 tablespoon relish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8–12 romaine leaves or butter lettuce leaves
Optional add-ins:
- 1/4 cup chopped fresh dill or parsley
- 1/4 teaspoon garlic powder
Instructions
- In a bowl, mix tuna, mayonnaise, Dijon, lemon juice, celery, onion, pickles, salt, and pepper.
- Spoon tuna salad into lettuce leaves.
- Fold and serve.
Notes
- Make-ahead: Tuna salad keeps refrigerated up to 3 days; assemble wraps just before eating.
- Low-carb: Use avocado instead of mayo.
- Tools: Mixing bowl, spoon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American