Description
These Tuna Salad Lettuce Wraps are a fresh, healthy alternative to traditional sandwiches. Packed with protein and bursting with flavor, they make an ideal quick lunch or light dinner option that is both easy to prepare and gluten-free.
Ingredients
Scale
Tuna Salad
- 2 cans of tuna, drained
- 1 stalk of celery, finely chopped
- 1/4 red onion, finely diced
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Wraps & Garnish
- 8 butter lettuce leaves, washed and dried
- 8 cherry tomatoes, halved
Instructions
- Prepare Tuna Mixture: In a large mixing bowl, combine the drained tuna, finely chopped celery, and diced red onion. Mix gently to keep the tuna flaky and ensure even distribution of vegetables.
- Make Dressing: In a smaller bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice until you achieve a smooth and creamy dressing.
- Combine Dressing and Tuna: Pour the prepared mayonnaise mixture over the tuna and vegetable mixture. Stir carefully until all ingredients are well coated and combined uniformly.
- Add Flavorings: Mix in the chopped capers and fresh dill to infuse the salad with a briny, herbaceous touch. Season with salt and freshly ground black pepper according to your taste preferences.
- Assemble Wraps: Lay out the butter lettuce leaves neatly on a serving platter. Spoon the tuna salad evenly onto each leaf, creating individual wraps.
- Garnish and Serve: Top each lettuce wrap with halved cherry tomatoes for a pop of color and freshness. Serve immediately to enjoy crisp, fresh flavors.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to dry the lettuce leaves thoroughly to prevent sogginess.
- These wraps are best consumed fresh but can be refrigerated for up to one day in an airtight container.
- Feel free to add diced avocado for extra creaminess and nutrients.
