Tuna Salad Lettuce Wraps (Print Version)

Tuna combined with fresh herbs and lemon, wrapped in crisp butter lettuce leaves for a light lunch.

# What You Need:

→ Tuna Salad

01 - 10 oz canned 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

# How To Make:

01 - In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard, diced celery, red onion, chopped parsley, and lemon juice. Mix until creamy. Season with salt and black pepper to taste.
02 - Arrange butter lettuce leaves on a serving platter. Spoon the tuna salad evenly into the center of each leaf.
03 - Top each portion with sliced avocado, halved cherry tomatoes, or radishes as desired.
04 - Fold the lettuce leaves around the filling to form wraps. Serve immediately for best freshness.

# Expert Advice:

01 -
  • It's genuinely ready faster than you can think about whether you're hungry.
  • The crispy lettuce leaf replaces bread without making you feel like you're eating a diet version of anything.
  • Your leftovers taste even better the next day because the flavors have time to get to know each other.
02 -
  • Don't prep these more than 20 minutes ahead or the lettuce will start to soften and release water that makes everything soggy—timing is the one non-negotiable part of this recipe.
  • If your tuna mixture tastes flat, it's usually because you need more acid (lemon juice) or salt, not more mayo.
  • Butter lettuce leaves are delicate, so handle them like you mean it; rough handling tears them apart and ruins the wrap structure.
03 -
  • If you hate mayonnaise with a genuine passion, Greek yogurt or sour cream mixed half-and-half with mayo gives you creaminess with less heaviness and a subtle tang that tuna actually loves.
  • The secret to wraps that don't fall apart is using the largest outer leaves and keeping your filling modest—generous doesn't mean overstuffed.
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