Tuna Salad Lettuce Wraps
A bright, crunchy tuna salad served in crisp romaine leaves for an easy low-carb lunch or snack.
Servings: 4 servings
Ingredients
- 2 5 oz cans canned tuna good quality; drained
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 Tbsp fresh lemon juice divided
- 1/2 tsp celery seed
- salt or Vege-Sal to taste
- 2 Tbsp dill pickle relish
- 2 Tbsp capers
- 1/4 cup green onions thinly sliced; more or less to taste
- 8 leaves Romaine lettuce large leaves, washed and dried
- 1 cup cherry tomatoes chopped (optional)
- 1 avocado large, chopped small (optional)
Instructions
- Place the canned tuna in a fine-mesh strainer over the sink and let it drain thoroughly.
- Meanwhile, in a mixing bowl whisk together the mayonnaise, Dijon mustard, 1 tablespoon lemon juice, and celery seed; season with salt or Vege-Sal to taste.
- Chop the green onions and, if using, halve or chop the cherry tomatoes and dice the avocado.
- Toss the avocado with the remaining 1 tablespoon lemon juice to prevent browning, then stir in the chopped tomatoes and set aside.
- Transfer the drained tuna to the mixing bowl (use a bowl with a lid if saving leftovers) and mix in the mayonnaise dressing until evenly coated.
- Fold in the dill pickle relish, capers, and sliced green onions until combined.
- Separate and rinse romaine leaves, spin or pat dry, and select 8 large leaves for serving.
- Spoon about two generous tablespoons of the tuna mixture into each lettuce leaf, top with the tomato–avocado mixture if using, and serve immediately.
Equipment
- Fine Mesh Strainer
- Mixing Bowl
- Measuring Spoons and Cups
- Knife
- Cutting Board
- salad spinner or paper towels
- Spoon
Notes
- Drain tuna well before mixing to prevent watery filling.
- Use two 5-oz cans to yield about 8 servings in lettuce cups.
- Divide the lemon juice so some brightens the avocado and the rest flavors the dressing.
- Adjust green onions, salt, and relish to taste.
- Serve immediately to keep lettuce crisp.