Fresh, easy Tuna Salad Lettuce Wraps are your new best friend for lunchtime! This quick recipe comes together in minutes and is packed with protein and healthy fat to keep you feeling alert and energized throughout the day.
Prepare for your lunch life to be rocked!
I recently became exceedingly bored with my lunches, remembered how much I loved tuna salad, then came up with what I believe to be my best tuna concoction yet!
Tuna salad and I have a history, you see. There was the great Tuna Melt Fest of 2018, and I’ve made my Avocado Greek Tuna Salad and Cucumber Dill Tuna Salad innumerable times.
I mentioned in my 18 Healthy Summer Lunch Ideas that keeping meals protein-centric and not eating an abundance of sugar during the day keeps me feeling sharp all day without that typical afternoon slump.
Each individual has different nutritional needs but I find these tuna salad lettuce wraps are exactly what I need to keep high energy and focus.
Let’s get into the ingredients…you’re gonna love this!
Ingredients for Tuna Salad Lettuce Wraps:
Tuna, avocado, lemon juice, red onion, celery, stone ground mustard, dill pickles, fresh dill, sea salt, black pepper, butter lettuce.
Rather than using mayonnaise for “dressing” the tuna salad, I mash up avocado, mix it with some lemon juice and call it good! All of the ingredients combined makes for a crisp, marvelously creamy, tangy, herby tuna salad that will knock your socks off!
How Much Does This Recipe Make?:
For me, this recipe makes two lunches worth of tuna salad. It’s loaded with protein at 32 grams per serving! It’s also low in fat (6 grams for half the recipe), but if your fat needs are higher, simplu add more avocado and/or mayonnaise to taste.
Regardless of the macro breakdown, I find this tuna salad to be incredibly satiating, which is the ultimate goal. We can’t think straight when we’re hungry, right?
Here’s how we make this epic, best tuna salad recipe.
How to Make Tuna Salad Lettuce Wraps:
Add the avocado and lemon juice to a mixing bowl and mash it together until creamy.
Add the remaining ingredients for the tuna salad to the mixing bowl and stir well until combined.
Taste the salad for flavor and add sea salt, lemon juice, and/or mustard to taste.
Scoop the tuna salad into the center of butter leaf lettuce (for me, this recipe makes 8 small lettuce wraps), and enjoy!
Want to change it up to your personal taste so you never get tired of this goodie? Here are some ideas for how you can change it up!
Recipe Adaptations:
- For a creamier tuna salad, use a full avocado instead of half. Or add 2 to 3 tablespoons of Greek yogurt or mayonnaise.
- Add capers, kalamata olives, sun-dried tomatoes, grated carrot, cherry tomatoes, etc.
- Serve the tuna salad on whole grain gluten-free bread, in a tortilla, or on crackers.
If you love tuna, also be sure to check out my Tuna Rice Casserole and my Tuna Noodle Casserole https://www.theroastedroot.net/tuna-noodle-casserole/!
Bon appétit!
Tuna Salad Lettuce Wraps
Ingredients
- 2 6-oz cans tuna, drained
- ½ large avocado
- 2 to 3 Tbsp fresh lemon juice to taste
- 1 Tbsp stone ground mustard
- ¼ cup red onion finely chopped
- ⅓ cup celery finely chopped
- ⅓ cup dill pickles finely chopped
- 3 Tbsp fresh dill finely chopped
- ¼ tsp sea salt to taste
- Black pepper to taste
- 8 leaves Butter Lettuce or “living lettuce for serving
Instructions
- Add the avocado and lemon juice to a mixing bowl and mash it together until creamy.
- Add the remaining ingredients for the tuna salad to the mixing bowl and stir well until combined.
- Taste the salad for flavor and add sea salt, lemon juice, and/or mustard to taste.
- Scoop the tuna salad into the center of butter leaf lettuce (for me, this recipe makes 8 small lettuce wraps), and enjoy!
Nutrition
I have a husband who believes that tuna salad should just be tuna and mayo, with lettuce. After being married to him for 13 years, I’ve pretty much gotten there, too. However, I am not a big fan of mayonnaise, so I think what I would do with your recipe is mix the tuna, avocado and lemon juice, with maybe some greek yogurt. I normally leave the tuna salad to him when it’s his turn to cook, but I think I just might have to try your version, pared down to just the basic ingredients. Thank you for a great idea!
Ooh, I like the idea of combining forces and doing avocado + mayo. I do this sometimes too when I’m feeling some extra creaminess! Hope you and your husband love the recipe! xoxoxo
@Julia, 2 years 2 late, but you missed the gist of the comment. Which is a great idea imo. She mentioned using Greek yogurt to get the creaminess. Instead of mayo…
However, I love the idea of using Avocado instead of mayo. That way if I want some mayo on my lettuce I don’t have to feel guilty
Hi Gee! Thanks for clarifying. I was probably reading too quickly or just wrote mayo when I meant to say yogurt 🙂 But yes, yogurt is a great replacement for mayo in tuna salad and I also support your idea of adding some mayo to the lettuce while keeping the avocado in the tuna salad. xo