Description
These Tuna Salad Lettuce Wraps are a fresh, healthy, and delicious lunch option featuring a zesty blend of tuna, lemon, dill, and black pepper mayo served in crisp butter lettuce leaves. Perfect for a low-carb and gluten-free meal, they come together quickly without any cooking required.
Ingredients
Scale
Tuna Salad
- 2 (5-ounce) cans tuna in water, drained
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- Salt to taste
Wraps
- 8 large butter lettuce leaves (or romaine hearts)
Optional Toppings
- Sliced avocado
- Cherry tomatoes
- Cucumber ribbons
Instructions
- Prepare the Tuna Salad: In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, lemon zest, dill, black pepper, celery, and red onion. Mix well until fully combined. Taste and season with salt as needed.
- Prepare the Lettuce Leaves: Gently wash and pat dry the lettuce leaves to ensure they are crisp and free of excess moisture.
- Assemble the Wraps: Scoop about 2–3 tablespoons of tuna salad into the center of each lettuce leaf. Add optional toppings such as sliced avocado, cherry tomatoes, or cucumber ribbons as desired.
- Serve: Fold the sides of the lettuce slightly over the filling and serve the wraps immediately for optimal freshness.
Notes
- For extra flavor, add a dash of Dijon mustard or a pinch of garlic powder to the tuna salad mix.
- This recipe is perfect for meal prep—store the tuna mixture in the fridge for up to 3 days and assemble the wraps just before serving to keep the lettuce crisp.
