Save There's something almost meditative about opening a can of tuna on a busy weekday afternoon. I'd been stuck in back-to-back calls, hungry and frustrated, when I realized I had exactly 15 minutes before my next meeting. Butter lettuce was wilting in my crisper drawer, and a few pantry staples suddenly clicked into place. What emerged wasn't a compromise—it was better than the sandwich I'd planned to grab from that sad deli downstairs. These days, whenever I need lunch that feels both indulgent and virtuous, this is what I reach for.
I made these for my sister during one of those rare Sunday afternoons when we actually had time to sit together. She was skeptical at first—"wraps out of lettuce?"—until she took her first bite and went completely quiet. That's when I knew I'd stumbled onto something. Now whenever she visits, she texts ahead asking if I'll make them, which feels oddly like the highest compliment.
Ingredients
- Tuna in water, drained well: The water-packed kind is a game-changer here because it stays tender and doesn't overpower with that metallic edge you get sometimes from oil-packed varieties.
- Mayonnaise: Don't skip the good stuff—this is where half your flavor lives, so use what you actually enjoy eating.
- Dijon mustard: Just a tablespoon gives the whole thing a grown-up sophistication and cuts through the richness perfectly.
- Fresh celery, finely diced: This is your crunch, your texture, your reason people will keep coming back for another wrap.
- Red onion, minced small: Red onion stays sweeter than yellow, and those thin pieces distribute flavor like whispers throughout every bite.
- Fresh parsley: Chopped fresh herbs make this taste like you actually care, and the brightness is impossible to fake with dried.
- Lemon juice: Squeeze it yourself if you can—bottled tastes flat by comparison and this mixture deserves better.
- Salt and pepper: Taste as you go because canned tuna's salt content varies wildly.
- Butter lettuce leaves: Bibb and Boston varieties are forgiving and tender—their gentle cup shape is designed for this purpose.
- Optional toppings (avocado, cherry tomatoes, radishes): These aren't decoration; they're your chance to add freshness and contrast that turns lunch into something memorable.
Instructions
- Drain and combine:
- Open both cans of tuna and press the lid down gently to squeeze out the water—don't waste tuna trying to pour it out of a opened can. In a medium bowl, fold together the tuna, mayo, mustard, celery, red onion, parsley, and lemon juice using a fork, stirring just until the texture is creamy but you can still see individual pieces of vegetable.
- Build your wraps:
- Lay lettuce leaves out on your serving platter, cupping them gently so they stay intact. Spoon a generous dollop of tuna salad into the center of each leaf—roughly 3 tablespoons per wrap works well without creating an overstuffed mess.
- Layer and dress:
- If you're using toppings, this is your moment: slice avocado, halve cherry tomatoes, or thinly slice radishes and scatter them over the tuna salad. The colors matter here as much as the taste.
- Fold and serve:
- Gently fold the sides of the lettuce leaf up and around the filling, tucking as you go so it holds together. Serve immediately while the lettuce is still crisp and cool.
Save What surprised me most was how this became the dish I made when I wanted to feel like I was taking care of myself, not just feeding myself. There's something about the ritual of arranging these little wraps that slows you down enough to actually taste what you're eating.
Flavor Combinations That Work
The classic version is perfect, but I've learned to play with it. Adding a teaspoon of capers brings a briny, salty punch that makes everything taste more intentional. Finely minced dill instead of parsley shifts the whole flavor profile toward something Scandinavian. Even just swapping the Dijon for a spicy brown mustard changes the mood. Once you understand how the basic tuna salad tastes, you can drift toward whatever your mood demands.
Why Butter Lettuce Matters
Iceberg lettuce is crisp but tastes like almost nothing, and romaine can be tough and splitting when you try to wrap. Butter lettuce has this tender, forgiving quality—it cups naturally without fighting you, and it has just enough flavor to taste like an actual ingredient rather than just a vehicle. The leaves are sturdy enough to hold the tuna salad without tearing, but delicate enough that they feel fresh in your mouth, not like eating packing material.
Making This Work for Meal Prep
The tuna salad itself keeps beautifully in the refrigerator for three days in a sealed container, which means you can make it on Sunday and assemble fresh wraps throughout the week. Store the lettuce leaves separately in a paper towel-lined container so they stay crisp. Slice your avocado and tomatoes only when you're actually making the wrap, because there's no good way to keep those fresh once they're cut and exposed to air. Think of the tuna salad as your base and the lettuce and toppings as the variables you change to match whatever you find fresh at the market.
- Make the tuna salad up to 3 days ahead and store it covered in the coldest part of your fridge.
- Wash and dry lettuce leaves the night before, then wrap them loosely in paper towels to prevent sogginess.
- Assemble your wraps no more than 15 minutes before eating to keep everything at its crispest.
Save This is the kind of lunch that makes you feel like you're winning at life without any actual effort. Keep it in rotation during busy weeks, and you'll understand why I reach for it again and again.
Recipe FAQs
- → Can I substitute mayonnaise with another ingredient?
Yes, Greek yogurt can be used instead of mayonnaise for a lighter texture and tangy flavor.
- → What type of lettuce works best for wraps?
Butter lettuce, such as Bibb or Boston, is ideal due to its soft, flexible leaves that easily encase the filling.
- → How can I add more crunch to the wraps?
Including diced celery or sliced radishes enhances the texture with a fresh, crisp bite.
- → Are there any suggested garnishes?
Sliced avocado, cherry tomatoes, or radishes provide colorful and flavorful toppings to complement the tuna filling.
- → Is this suitable for low-carb diets?
Yes, these wraps use lettuce instead of bread, keeping carbohydrates low while providing protein and fresh vegetables.