Tuna Salad Lettuce Wraps (Print)

Fresh tuna with creamy mayo and crisp butter lettuce creates a light, flavorful low-carb dish.

# What You Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely diced
05 - 1/4 small red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste

→ Lettuce Wraps

09 - 1 head butter lettuce (Bibb or Boston), leaves separated and washed

→ Optional Toppings

10 - 1 small avocado, sliced
11 - Cherry tomatoes, halved
12 - Sliced radishes

# Directions:

01 - Combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, and lemon juice in a medium bowl. Mix until creamy and season with salt and pepper.
02 - Arrange butter lettuce leaves on a serving platter and evenly spoon the tuna mixture into the center of each leaf.
03 - Top each filled leaf with sliced avocado, halved cherry tomatoes, or radishes as desired.
04 - Fold lettuce leaves around the filling to form wraps and serve immediately.

# Helpful Hints:

01 -
  • No cooking required, so you can pull together lunch in 15 minutes even on your busiest days.
  • The butter lettuce stays crisp and tender, making each bite feel light instead of heavy.
  • You get real protein and fullness without feeling sluggish afterward, which quietly becomes your favorite thing about it.
02 -
  • Drain your tuna thoroughly or plan to eat these within minutes—wet salad in lettuce is a texture disaster.
  • Don't assemble these hours ahead; the lettuce will start sweating and losing its structure once it sits with the wet filling inside.
03 -
  • Make the tuna salad the night before, but assemble the wraps fresh—the flavors actually deepen overnight while the lettuce stays crisp.
  • If you don't have a fresh lemon, don't substitute bottled; use a tiny pinch of salt and vinegar instead, or just skip it and trust the mustard.
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