Tuna Salad Lettuce Cups: A Quick, Low-Carb Delight
Ever wondered how to make a satisfying lunch without the carb overload? These Tuna Salad Lettuce Cups are your answer!
Prep Time: 10 minutes
Cook Time: 0 minutes (no-cook recipe)
Total Time: 10 minutes
Servings: 4-6 lettuce cups
Difficulty: Easy
Dietary Tags: Low-carb, Keto-friendly, Gluten-free
Equipment Needed:
• Large mixing bowl
• Fork or spatula
• Cutting board and knife
• Salad spinner or paper towels
Ingredients:
• 2 x 5 oz (140g) cans of tuna in water, drained
• 1/3 cup (80ml) mayonnaise
• 2 tablespoons (30ml) finely diced celery
• 2 tablespoons (30ml) finely diced red onion
• 1 teaspoon (5ml) whole grain mustard
• Salt and pepper to taste
• 4-6 large lettuce leaves (butter, Bibb, or romaine)
Optional add-ins:
• 1/2 cup (75g) diced red pepper
• 1 tablespoon (15ml) fresh lemon juice
• 2 tablespoons (30ml) chopped fresh parsley
Method:
1. Drain the tuna thoroughly. Nobody wants a watery salad!
2. In a large bowl, flake the tuna with a fork. Break it up well, but don’t turn it into mush.
3. Add the mayonnaise, celery, red onion, and mustard to the bowl. Mix gently until everything’s evenly combined.
4. Season with salt and pepper. Taste and adjust – remember, you can always add more, but you can’t take it away!
5. If using any optional add-ins, fold them in now.
6. Wash and dry your lettuce leaves. Crisp and dry is the goal here.
7. Spoon generous portions of the tuna mixture into each lettuce leaf.
8. Serve immediately and enjoy your crunchy, protein-packed cups of goodness!
Crucial Tips:
• Don’t overwork the tuna – you want some texture, not tuna paste.
• Ensure your lettuce leaves are bone dry to prevent a soggy mess.
• Taste as you go – seasoning is key to a flavour-packed salad.
Storage:
Keep the tuna salad in an airtight container in the fridge for up to 3 days. Store lettuce separately and assemble just before eating.
Scaling:
This recipe’s a breeze to scale up or down. Just keep the ratios roughly the same, and you’re golden.
Common Mistakes:
• Using lettuce that’s too flimsy – it’ll fall apart on you faster than a cheap umbrella in a storm.
• Overdoing the mayo – you want creamy, not swimming in white goop.
• Forgetting to taste before serving – always give it a final check!
Variations:
• Swap tuna for canned chicken or salmon for a change of pace.
• Go Greek with some crumbled feta and diced cucumber.
• Spice it up with a dash of sriracha or a sprinkle of chili flakes.
Let me tell you, these Tuna Salad Lettuce Cups have saved my bacon (or should I say, tuna?) more times than I can count.
They’re my go-to when I’m craving something substantial but don’t want to undo my morning workout.
Plus, they’re a lifesaver when unexpected guests pop round – quick to whip up and always impressive.
Remember, the key to nailing this dish is in the details.
Fresh, crisp lettuce.
Well-drained tuna.
And just the right balance of creamy and crunchy.
Get those right, and you’ll have a winner on your hands every time.
So, ready to give these a go?
Trust me, your taste buds (and waistline) will thank you!
