Tuna Salad Lettuce Wraps

A quick, no-cook, low-carb meal perfect for lunch or light dinner

KEY INFO

Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Pescatarian, Low-carb, High-protein

EQUIPMENT NEEDED

Large mixing bowl
Cutting board
Chef’s knife
Measuring cups and spoons
Alternative: Food processor for faster chopping

INGREDIENTS

For the Tuna Salad:

2 cans (5 oz each) tuna in water, drained (280g)
¼ cup mayonnaise (60ml) [or Greek yogurt]
1-2 celery stalks, finely chopped (about ½ cup)
½ small red onion, finely diced (about ¼ cup)
1 English cucumber, diced (optional)
1 tsp whole grain mustard
1-2 tbsp fresh lemon juice
Salt and pepper to taste
6-8 large lettuce leaves (Romaine or butter lettuce)

Optional Garnishes:

Dill pickle relish
Capers
Fresh herbs (parsley or dill)
Sliced green onions
Cherry tomatoes
Avocado slices

Chopped vegetables on a wooden cutting board in a modern kitchen with warm, earthy color grading

METHOD

Drain tuna thoroughly in a colander, pressing gently to remove excess water
In a large bowl, flake the tuna with a fork until evenly broken up
Add mayonnaise, chopped celery, diced onion, and cucumber (if using)
Stir in mustard and lemon juice
Season with salt and pepper, tasting as you go
Wash and dry lettuce leaves thoroughly
Spoon 2-3 tablespoons of tuna mixture into each lettuce leaf
Top with chosen garnishes

Professional food photography of tuna salad prep in a modern kitchen with wooden utensils and cream-colored ceramics under natural daylight.

CRUCIAL TIPS

Don’t skip draining the tuna well – soggy salad ruins the wrap
Chop vegetables very finely for better texture
Taste and adjust seasoning before serving
Keep lettuce leaves separate from filling until serving

Fresh lettuce leaves being patted dry on a wooden board in bright modern kitchen with green subway tile and copper pots

STORAGE & VARIATIONS

Storage:

Tuna salad: Refrigerate up to 3 days in an airtight container
Lettuce: Store separately, wrapped in paper towels

Common Variations:

Mediterranean: Add olives, capers, sun-dried tomatoes
Spicy: Mix in sriracha or diced jalapeños
Crunchy: Add diced apple or chopped nuts

Three tuna salad lettuce wraps garnished with dill, cherry tomatoes, and avocado slices on a white ceramic platter in a modern kitchen

SCALING TIPS

Recipe doubles easily
For single servings, mix only what you’ll eat immediately
Keep extra lettuce leaves wrapped in a damp paper towel

The beauty of these wraps lies in their simplicity and adaptability. I’ve made these countless times, and they never disappoint. The key is getting the seasoning right – don’t be shy with the lemon juice and pepper, they really make the flavors pop.

Remember: Fresh, crisp lettuce is crucial. If your leaves are wilted, the whole experience suffers. Trust me on this one – I learned it the hard way!